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Tastes so Gouda
Local dish, Keshi Yena, which is Papiamentu for stuffed cheese, touts a long history dating back to its 17th century origin during the Caribbean slave trade. Dutch settlers would toss the scraps of their Edam or Gouda cheese, which you recognize by its red wax covering, and plantation cooks would salvage the rind, soak it, stuff it with leftovers, and bake the ensemble to make a meal. Today we get an upgrade on the once slave fare at the best restaurants on Curaçao, still stuffed, but now refined with ingredients like capers, local spices, raisins, or spicy peppers. It’s a cheese lover’s hearty fantasy. Mmmm cheese…
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