After reading all the inquiries and postings about Keshi Jena we decided to add it back to our menu. We have had it now for two weeks and it's a hit ! Thank you all for bringing it to our attention.

Staff & managemant Rendez-Vous Restaurant

Now, if you just put back the beer batter shrimp I will be there tonight!

No Problem Mikey, we can do that anytime !!!
Keshi Jena needs more preparation time.
So for what time do i put the reservation ??

Marcel

Just wanted to add that I finally had the Keshi Jena at Rendez-Vous last Saturday night. Quite yummy!

Jake

Marcel - will have the Keshi Jena when we come next year... We always enjoy whatever you have and had missed that at the Rendez-Vous!

Great new web site. www.kuminda.com has lots of local dishes and is a great place to learn the ins and outs of Krioyo cooking. Check it out!

michael, besides making good coffee do you cook too.?????

Michael,

Tempting pictures!!! More English to come???

Michael, tell 'em how you lead girls astray with promises of a recipe for Keshi Yena you just can't find...(lol)..(not bitter, just hungry) I looked every place in the book....nada.

OKAY I will publish my recipe for Keshi Yena later today...The original one from Holland.

Here it is:
The original Keshi Yena was made by using a hollowed out Edam Cheese (the one in the red wax) but now is more likely to be made by using both the “young and “old or aged” Gouda cheese. The following recipe is from an old cookbook that belonged to an Antillean friend’s mother.

Ingredients:

1 Galina henter (whole chicken)
½ lb manteka (butter)
2 Siboyo Grandi (large onions)
2 Prementon (sweet pepper)
2 Pida celery merican (American Celery
1 Bleki di Tomati (can of tomatoes)
½ Bleki di Tomati Pasta (½ can of tomato paste)
½ Boter Alkapara (Capers)
1 Kuchara di Pikiallilly (one spoon of Pikiallilly, a product made from mustard, onions Cucumber and onions chopped fine.
½ lb di jonge Kas (half pound young cheese
½ lb di oude Kas (half pound aged cheese.

Method…Boil the chicken in salted water. Simmer chopped onion, celery, peppers in butter for a while, then add the tomatoes and the paste and let them cook down a bit. In the meantime, remove cooked chicken from the bones and cut into medium sized pieces and add them to the sauce and let it cook a bit more and add the other ingredients. In a heavy cooking dish, layer the cheese, chicken mixture. Bake in a 350 degree oven until cheese bubbles.

Bon Apetit

Michael,
Thanks for sharing, it sounds delicious!!