After a gap of more than two years, the Culinary Historians of Ann Arbor gathered once again to share a meal. Everyone brought a carefully researched dish following a particular theme: in this case, foods of the Caribbean. The contributions from the participants were varied and very appetizing, and I enjoyed eating them. Here are photos of some of them:
|The bread accompanied sliced pork roast.|
|An alternate version of Riz et Pois, with sausage.|
Pigeon peas are native to Africa and popular in Caribbean cuisine.
|My contribution: Keshy Jena from Curaçao.|
|Tres Leches cake is popular in the Caribbean and Mexico.|
The recipe originated with the Nestle company to popularize their
canned milk products, according to the baker of this cake.
|A "planter's cake," beautifully decorated!|
I loved the rum flavor in this dessert.
|The participants talked briefly about the origin and flavors of their dishes.|
My contribution: Keshi Jena from Curaçao.
Keshi Yena (or Keshy Jena) is made from an Edam cheese, hollowed out and filled with various fillings. It can also be a casserole topped with Edam or Gouda cheese. My choice for this meal was a tuna stuffing topped with Gouda cheese. I have also made this dish with chicken filling: see Keshi Yena: A Dish from Curaçao.
|The cookbook where I found the recipe I used for Keshi Jena.|
I have several other Keshi Jena recipes from other Caribbean cookbooks.
|I used the "alternate method," and didn't follow the recipe precisely: |
I baked it for half an hour, not one and a half hours.