Virgin Islands Cooking
Carol M. Bareuther
by Carol M. Bareuther
In the Caribbean, there are many examples of
produce, which are eaten like fruit when ripe and like vegetables when
unripe and green. For example, ripe yellow bananas make sweet snacks,
desserts and beverages. Unripe green bananas are peeled, boiled and served
alongside fish as a starchy side dish. Likewise, green, unripe papaya can
be peeled, steamed and used in savory dishes, but it's deep orange ripe
form is best used in a sweet dish or beverage.
391 calories, 29 grams fat, 102 milligrams cholesterol and
245 milligrams sodium per serving.
- 1 large green papaya (about 2 pounds)
- 3 pounds white potatoes
- ¼ teaspoon salt
- 6 eggs
- 1 pint mayonnaise
- ¼ cup vegetable oil
- 2 tablespoons prepared mustard
- 1 cup "seasoning" made from minced
fresh: onion, green pepper, celery and thyme
- Black pepper, to taste
- Salt, to taste
Cut papaya in half lengthwise. Scoop out small black seeds lining the
inner cavity. Peel away outer green skin. Cut papaya into cubes.
Place papaya in pot of water and boil, adding peeled potatoes, which have
also been cut into cubes. Add salt to water while boiling. Cook papaya and
potatoes until soft, then remove from water and put to cool.
Place eggs in a saucepan, cover with water and cook until hard-boiled.
Cool eggs in cold water after boiling.
When papaya and potatoes are cool, place them in a bowl (not metal) and
add shelled, chopped, hard-cooked eggs, mayonnaise, oil, mustard and
seasonings. Mix well, adding black pepper and additional salt to taste.
Chill and serve cold.
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