Entree: Aruba – Pica di Papaya (Savory stewed green papaya with salted cod and Caribbean aromatics)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
20 min
Additional
24 hrs
Total
24 hrs 20 min
Ingredients
- 1 lb (454 g) salted cod (saltfish), soaked 24 hours in several changes of water, drained and flaked
- 1 medium green papaya, about 1.5 lb (700 g) peeled, seeded, and julienned or coarsely shredded
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, diced (about 150 g)
- 2 cloves (6 g) garlic, minced
- 1–2 small hot peppers (Scotch bonnet or habanero), seeded and minced, adjust to heat preference (about 10–20 g)
- 2 medium tomatoes, diced (about 200 g)
- 1/2 cup (120 ml) light coconut milk
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) kosher salt, or to taste (salt will depend on saltfish soaking)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped
- Cooked white rice or funchi for serving
Instructions
1. If not already done, soak the salted cod in cold water for 24 hours, changing the water 2–3 times. Drain and flake the cod into bite-sized pieces, removing any bones and skin.
2. Heat 2 tbsp (30 ml) vegetable oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté 3–4 minutes until translucent.
3. Add minced garlic and minced hot pepper and cook 30–60 seconds until aromatic. Stir in diced tomatoes and cook 3–4 minutes until tomatoes begin to break down.
4. Add the shredded green papaya and flaked saltfish, stirring to combine. Pour in 1/2 cup (120 ml) coconut milk and 1/2 cup (120 ml) water or fish stock. Bring to a gentle simmer.
5. Reduce heat to low, cover, and simmer 15–20 minutes, stirring occasionally, until papaya is tender but retains some texture and flavors have melded. Add more water if needed to reach a stew-like consistency.
6. Stir in lime juice, chopped cilantro or parsley, and season with black pepper and additional salt only if needed (taste first because of the saltfish).
7. Serve hot over white rice or alongside funchi. Leftovers improve as flavors continue to develop.
