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74% would make again

Papaya Stew

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.

Tasty Team

Total Time

3 hr 20 min

3 hr 20 min

Prep Time

30 minutes

30 min

Cook Time

2 hr 55 min

2 hr 55 min

Total Time

3 hr 20 min

3 hr 20 min

Prep Time

30 minutes

30 min

Cook Time

2 hr 55 min

2 hr 55 min

Ingredients

for 6 servings

Sofrito

  • 1 bunch fresh cilantro
  • 1 green bell pepper, seeded and chopped
  • 1 medium red onion, chopped
  • 1 garlic
  • 1 tablespoon olive oil

Stobá

  • 2 ½ lb pork spareribs (1 kg), trimmed and separated
  • nonstick cooking spray, for greasing
  • 1 green plantain, peeled and shredded
  • 4 oz water, plus more as needed
  • 1 cured pork tail
  • 2 tablespoons coconut oil
  • 1 medium white onion, chopped
  • 4 garlic cloves
  • 1 teaspoon kosher salt
  • 1 medium green papaya, seeded, peeled, and cut into 1 inch pieces
  • 1 medium ripe papaya, seeded, peeled, and cut into 1-inch (2.5 cm) pieces, seeds reserved
  • 1 large sweet potato, peeled and cut into 1-inch (2.5 cm) pieces
  • 1 mango, cubed
  • ¾ teaspoon ground nutmeg
  • 1 teaspoon ground tumeric
  • 2 cups coconut water (480 mL)
  • 2 tablespoons unsweetened shredded coconut flake, for garnish

Special Equipment

  • 1 coconut shell, optional

Nutrition Info

    Calories 947
    Fat 65g
    Carbs 65g
    Fiber 13g
    Sugar 35g
    Protein 28g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Enjoy!

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