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.

Quick Info

⏱️ 200 min • 🍽️ 6 servings • ⭐ 72%

Nutrition

923 cal • 28g protein • 63g carbs • 63g fat

Tags

[Central & South American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Dinner] • [Caribbean] • [Under 1 Hour] • [High-Protein]

Ingredients

• 1 bunch of fresh cilantro
• 1 green bell pepper, seeded and chopped
• 1 medium red onion, chopped
• 1 clove garlic
• 1 tablespoon olive oil
• 2½ pounds pork spareribs, trimmed and separated
• Nonstick cooking spray, for greasing
• 1 green plantain, peeled and shredded
• 4 ounces water, plus more as needed
• 1 cured pork tail
• 2 tablespoons coconut oil
• 1 medium white onion, chopped
• 4 cloves garlic
• 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 pieces, seeds reserved
• 1 large sweet potato, peeled and cut into 1-inch pieces
• 1 mango, cubed
• ¾ teaspoon ground nutmeg
• 1 teaspoon ground turmeric
• 2 cups coconut water
• 2 tablespoons unsweetened shredded coconut, for garnish
• 1 coconut shell, optional

Instructions Preview

1. Make the sofrito: Add the cilantro, green …
2. Make the stobá: In a large bowl, pour the …
3. Preheat the oven to 350°F (180°C). Line a …

…and 9 more steps

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Recipe by: Chris Rosa, Kris Kierindongo, Saskia Looman, Karla T. Vasquez • From: Tasty