This green papaya recipe was shared by one of our subscribers. Lea’s creation looks like a festival of colors with the greens, reds, and yellows sprinkled with the white of pine nuts.Continue reading “Green papaya fancy fusion”
Yield 2 servings
1 tbsp coconut oil
1 pc red onion, sliced
2 cloves garlic, minced
100 g green papaya, sliced
1 cup water
1 can sardines
50 g spinach, chopped
1/2 pc orange
To taste salt
To taste pepper
- Heat oil in a pan, saute onion and garlic until aromatic.
- Add green papaya, mix well. Pour water to deglaze pan and let it simmer until papaya is tender and translucent, about 15 minutes. Add more water if necessary.
- Add sardines and let it simmer until thick.
- Add spinach and cook until just slightly wilted.
- Squeeze orange juice (you can also add the zest). Season with salt and pepper. Pair it with sauerkraut for a probiotic combination!
This recipe looks like you could use any of the following from your rainy season tampipi: sitaw, carrots, green bell peppers, eggplant, squash, zucchini, radish, green papaya, sayote and white beans 🙂
By Mabi David / Me & My Veg Mouth
1 lb of peeled and chopped/sliced daikon and green papaya2 T soy sauce1/4 c mirin2-3 pcs dried shiitake mushrooms2-inch strip of dried kelp (optional)Make the dashiSlice the daikon in 3/4-inch thick rounds, slice the papaya in roughly the same size.Add to pan and enough water just to almost cover the daikon.Add soy sauce, mirin, mushrooms and dried kelp. Bring to a boil then reduce to a simmer. Cover and let cook for 30 minutes.Twenty minutes into the cooking, when daikon is almost cooked, add green papaya. Cover again and cook until tender.