PAPAYA STEW RECIPE BY TASTY
Chris Rosa makes his childhood favorite, Papaya Stobá, a traditional meal from the Dutch Caribbean island of Curaçao. This recipe is also a staple on Aruba and Bonaire. The sweetness of the papaya is complimented by the salt released from the portal, which results in a sweet and savory combination that will make your tastebuds harmonize in celebration of an amazing flavor.
Provided by Chris Rosa
Categories Dinner
Time 3h20m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Make the sofrito: Add the cilantro, green bell pepper, red onion, garlic, and olive oil to a food processor. Process until the mixture is fully combined, chunky, and uniform in color.
- Make the stobá: In a large bowl, pour the sofrito over the spare ribs, tossing to coat well. Marinate at room temperature for at least 20 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
- Place the shredded plantain in the center of the prepared baking sheet. Using the back of a spoon, spread the plantain evenly into a thin round, 6-8 inches wide.
- Bake the plantain round for 15 minutes. Remove the plantain round from the oven. Let cool slightly, then lift the plantain on the parchment paper and invert into a medium bowl. Place another medium bowl inside to set the shape of the plantain bowl. Let cool completely.
- In a medium saucepan, add the water and cured pork tail and simmer for 15-20 minutes to draw the salt out of the pork tail. Remove the pot from the heat and set aside.
- Melt the coconut oil in a large pot over medium-high heat. Add the onion and garlic and cook until lightly browned and fragrant, about 5 minutes.
- Add the pork tail and cooking water, marinated spare ribs, and the salt. Reduce the heat to medium-low, cover, and cook for 90 minutes until the meat is tender, adding more water if it evaporates too quickly.
- Add the green papaya, ripe papaya, mango, sweet potato, nutmeg, turmeric and coconut water to the stew. Cover and cook for another 45 minutes, until the meat is tender and the fruit is cooked through.
- While the stew cooks, spread the reserved papaya seeds on a baking sheet. Transfer to the oven and bake for 10-15 minutes, until lightly toasted and crisp. Set aside to cool.
- Place the plantain bowl inside a coconut shell or medium bowl. Ladle the stew into the plantain bowl. Garnish with the toasted papaya seeds and shredded coconut.
- Enjoy!
Nutrition Facts : Calories 947 calories, Carbohydrate 65 grams, Fat 65 grams, Fiber 13 grams, Protein 28 grams, Sugar 35 grams
PAPAYA SOUP
Steps:
- In a small saucepot combine the sugar and water, and cook over low heat until sugar is dissolved.
- Pour into a bowl containing the lemon and lime juice. Add the papaya, candied ginger, and mint. In a separate bowl toss raspberries and blackberries.
- Place papaya mixture into each serving bowl. In the center place a spoonful of mixed berries and garnish with lemon zest.
PAPAYA SOUP
Tinola, a Philippine papaya soup, inspired me to create this. The few recipes I found didn't have great reviews, so I revised one to make it vegetarian and to use some of my herbs and vegetables in my garden.
Provided by bandita
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. Cook and stir until garlic is fragrant, about 1 minute. Add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. Season with salt.
- Mix Worcestershire sauce and lime juice into tofu mixture. Stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. Bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.
- Remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. Ladle soup into serving bowls and top with fried onions.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 16.7 g, Fat 13.8 g, Fiber 4 g, Protein 11.5 g, SaturatedFat 7.2 g, Sodium 330.2 mg, Sugar 5.9 g
PAPAYA DESSERT SOUP
Make and share this Papaya Dessert Soup recipe from Food.com.
Provided by smileygrl728
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Wash the papaya and cut into 1-inch cubes.
- 2. Soak the White fungus until it expands.
- 3. Cut the White fungus into smaller pieces.
- 4. Cook the rock sugar until it has melted.
- 5. Boil the rock sugar and place the papaya pieces into the pot.
- 6. After the soup has boiled, place the soup into a ceramic pot.
- 7. Get a large metal pot and put the ceramic pot inside.
- 8. Fill the large metal pot with a little bit of water and let the water boil.
- 9. Lower the heat, cover tightly and simmer for an hour.
Nutrition Facts : Calories 41.8, Fat 0.1, Sodium 7.2, Carbohydrate 10.6, Fiber 1.4, Sugar 7.6, Protein 0.5
SQUASH AND PAPAYA SOUP
Here's a main dish soup with the recipe coming from Better Homes and Gardens' Fresh and Simple Vegetarian Dinners cookbook(let). Cooking time does not include the time needed to cook the wheat beeries, which can be cooked no more than 3 days in advance.
Provided by Sydney Mike
Categories Papaya
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 3 cups water to boiling, then add the cup of wheat berries.
- Return to boiling, then rreduce heat & simmer, covered, about 1 hour or until tender.
- Drain well, & if not using right away, cover & refrigerate up to 3 days. Reheat before serving. Makes about 2 2/3 cups of cooked wheat berries.
- In large saucepan, cook garlic in hot oil over medium heat for 30 seconds.
- Add curry powder & ginger (& red pepper, if desired), & cook, stirring, for another minute.
- Stir in broth, squash & papaya (or peaches).
- Bring mixture to boiling, then reduce heat & simmer, covered, about 20 minutes or until squash is tender.
- Cool slightly, then place half the squash mixture in food processor or blender.
- Cover & process until smooth, then repeat with remaining squash mixture.
- Return processed mixture to saucepan & heat through.
- To serve, divide wheat berries among 4 soup bowls, then add soup.
Nutrition Facts : Calories 165.8, Fat 5.3, SaturatedFat 0.9, Cholesterol 2.1, Sodium 701.9, Carbohydrate 27.9, Fiber 3.4, Sugar 7.1, Protein 4
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