Resource

1 large green papaya (about 2 pounds)
3 pounds white potatoes
¼ teaspoon salt
6 eggs
1 pint mayonnaise
¼ cup vegetable oil
2 tablespoons prepared mustard
1 cup “seasoning” made from minced fresh: onion, green pepper, celery and thyme
Black pepper, to taste
Salt, to taste

Method:
Cut papaya in half lengthwise. Scoop out small black seeds lining the inner cavity. Peel away outer green skin. Cut papaya into cubes.
Place papaya in pot of water and boil, adding peeled potatoes, which have also been cut into cubes. Add salt to water while boiling. Cook papaya and potatoes until soft, then remove from water and put to cool.
Place eggs in a saucepan, cover with water and cook until hard-boiled. Cool eggs in cold water after boiling.
When papaya and potatoes are cool, place them in a bowl (not metal) and add shelled, chopped, hard-cooked eggs, mayonnaise, oil, mustard and seasonings. Mix well, adding black pepper and additional salt to taste. Chill and serve cold.

Yield: 15 servings

Oxtail and lima Bean Stew

3½ pounds / 1.75 kg oxtail, cut at the joint by your butcher
2 large onions, chopped (about 3 cups / 750 mL)
6 cloves garlic, chopped (about 3 tablespoons / 45 mL)
2 tablespoons / 25 mL soy sauce
1 teaspoon / 5 mL salt
1 large tomato, diced (about 2 cups / 500 mL)
1 (16-ounce / 454-g) can lima beans, drained and rinsed
2 sprigs of fresh thyme (or 1 teaspoon / 5 mL dried thyme)
2 tablespoons / 25 mL butter
1 teaspoon / 5 mL black pepper

Method:
Wash the oxtail in cold water. In a stockpot, combine the oxtail, half of the onions, the garlic, soy sauce, and salt. Add enough water to come halfway up the oxtail. Bring to a rolling boil, occasionally skimming the scum as it forms, usually in the first 10 minutes of boiling. Reduce the heat and simmer until the oxtail is tender, about 1½ hours.

Once the oxtail is tender, there should be about 2 cups / 500 mL of liquid in the stockpot. If the liquid level is low, add enough to make 2 cups / 500 mL. Add the remaining onion, tomato, lima beans, thyme, butter, and black pepper. Cover and simmer for 10 to 15 minutes or until the lima beans are hot but not mushy. Remove the thyme sprigs before serving.

Serve hot with white rice and boiled green bananas.

Yield: 4 to 5 serving