the appetizer:
The Caribbean includes islands and countries as diverse as Cuba, Curacao, Dominica, Dominican Republic, French Antilles, Guadeloupe and Martinique, Haiti, Jamaica, Trinidad and Tobago, and The Virgin Islands. Common foods like seafood, chicken and coconut, as well as recipes like jerk and callaloo, unite these islands into a heterogeneous culinary paradise.
The Caribbean
Stuffed Papaya
2 onions, finely chopped
3 cloves garlic, minced
2 chile peppers, seeded, minced
1 pound top round, diced
2 teaspoons tomato paste
2 tomatoes, seeded, chopped
Salt and pepper to taste
1 lg. unripe papaya, peeled, seeded, halved
6 ounces Parmesan cheese, grated
Heat oil in a large skillet. sauté the onions, garlic, and chile peppers for approximately 10 minutes over medium-low heat. Add beef and cook for 10 minutes, or until no more pink shows. Stir in the tomato paste along with tomatoes. Stir well. Season with salt and pepper.
Preheat oven to 400 degrees.
Poach papaya halves in boiling water for 15 minutes. Drain well. Grease a large baking dish and arrange papaya halves in it. Fill with meat mixture and top with cheese. Bake for 30-35 minutes. Serve hot.
The Caribbean
- Also visit our special Jamaica section
Caribbean Recipes
- from Three Guys From Miami Cook Cuban
- Mojito
- Ensalada de Aguacate y Piña (Avocado and Pineapple Salad)
- Sándwich Cubano (Cuban Sandwich)
- Lechón Asado (Roast Pork)
- from Kate's Global Kitchen:
More Caribbean Recipes
- Adobo
- Annatto Oil
- Banana Bread
- Bananas Flambe
- Black Bean Soup
- Callaloo
- Conch Chowder
- Coo-Coo
- Cucumber Salad
- Edam Cheese with Shrimp Stuffing
- Guava Mousse
- Jerk Pork
- Mango Chutney
- Pepper Pot
- Pigeon Peas and Rice
- Pina Colada
- Roasted Breadfruit
- Salt Codfish Stew
- Scotch Bonnet Pepper Sauce
- Sofrito
- Stuffed Papaya
- Wet Jerk Rub
Back to the main Caribbean page
The Caribbean on Wikipedia
More country Destinations
This page modified January 2007
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