Green Papaya Picadillo
How do you prepare green papaya picadillo?
Boil the whole papaya for 5 minutes, peel it, remove the seeds, and finely chop it. Sauté onion and bell pepper in oil; add the papaya and grated carrot, cooking for a few minutes. Stir in yogurt and spices such as cumin and paprika, mixing well. Cook over low heat for 5 more minutes before serving.
This is a dish from my beloved homeland, Costa Rica; it is exquisite and delicate. With pride and love, I recreated it for my family and they loved it. When I went to the supermarket and found a green papaya, I immediately thought of this recipe and got to work.
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Servings: For 4-6 people
Ingredients
- 1 green papaya, about 1 kg
- 1 small bell pepper
- 1 small yellow onion or ½ large onion
- 2 small carrots
- 125 g plain unsweetened yogurt (dairy or soy)
- Extra virgin olive oil
Instructions
Start by placing plenty of water in a large pot and bringing it to a boil. Add the papaya and cook for 5 minutes.
Remove the papaya and cut it in half. Clean out all the seeds inside and peel it with a knife.
Finely chop it. Set aside.
Separately, finely chop the onion and bell pepper.
In a large nonstick skillet, add about 2-3 tablespoons of extra virgin olive oil and sauté the onion gently over low heat.
Meanwhile, finely chop the carrot in a mixer, or you can grate it as well.
After about 10 minutes, when the onion is translucent, add the bell pepper and papaya, and mix well.
Cook for a couple of minutes and add the carrots.
Mix well and add the yogurt, stirring gently.
Add the dried parsley (if using fresh parsley, chop it finely and add it at the end), cumin, a pinch of salt, and sweet paprika, stirring gently.
Lower the heat and cook gently for 5 minutes. If you have fresh cilantro, add it and serve very hot.
Enjoy your meal!
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- 1 green papaya, about 1 kg
- 1 small bell pepper
- 1 small yellow onion or ½ large onion
- 2 small carrots
- 125 g plain unsweetened yogurt (dairy or soy)
- Extra virgin olive oil