This papaya stew recipe is a version made on the islands of Curacao, Aruba, and Bonaire. It contains, goat meat, salted beef, and pork tail.
- Cut the goat, beef and the pork in smaller pieces and let them sit overnight in water to get rid of some of the salt. Make sure all the meat is submerged into the water. If desire, you can boil them for 5 minutes instead to remove salt.
- Next morning rinse the tail, goat and the beef thoroughly to remove and remaining salt.
- Wash the goat with the lime.
- Put all the meat in a pot with water with water about 2 inches on top of the meat.
- Add the diced onion, garlic, nutmeg and let them cook on medium high until meat gets tender/soft.
- Before cutting the papaya, peal the papaya partially and allow some of the milk of the papaya to come out.
- Cut the papaya into large dices, rinse them well and add them to the meat with the butter.
- When the papaya is a little soft, cut the potatoes in little pieces and add them with the ruku with the meat.
- Lower the heat to medium and cover the pot and let it cook a little bit more until the stew is ready.
Note : Stew can be served with rice or funchi.