Go Feast – Keshi Yená (AFAR Magazine – May 2010)
On an 85-degree afternoon on the Caribbean island of Curaçao, a casserole of savory minced meat covered in gooey, melted cheese might not be your idea of a weather-appropriate entrée. But, keshi yená is more then just a hot meal. It’s a piece of the island’s history made edible.
