Panamanian Papaya Pie Recipes

Steps:

• Cut fruit meat from skin; cut fruit into chunks. Add sugars, let set 10 to 15 minutes.
• Place sugared fruit in a pot large enough to handle, cook over medium heat until fruit is tender and is easily broken into smaller pieces, about 30 minutes. Stir occassionally, to keep papaya from sticking. Add spices about halfway through the cooking process.
• When papaya is cooked, allow to cool about 15 minutes, add the beaten eggs and place in the pie shell.
• Bake at 350F for about 45 minutes.

Steps:

• Remove the seeds and coarsely mash the Papayas.
• Now add the lime juice, zest, cinnamon and the orange extract.
• Fold in the sugar and flour.
• Now beat the egg whites together until they are stiff then fold into mixture.
• Finally, bake for at least twenty five minutes until the top is brown. Serve.
• warm or cold.

Steps:

• Heat oven to 350°F.
• Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
• Spread 1-1/2 cups papayas onto bottom of crust. Reserve remaining papayas for garnish. Beat milk and egg yolks with whisk until blended. Gradually beat in lemon juice. (Mixture will curdle slightly.) Pour into crust.
• Bake 20 min. or until center is set. Cool completely. Top with COOL WHIP and remaining papayas just before serving.

Steps:

• Combine papaya nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil then lower to low heat.
• Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
• Cool.
• Combine with bananas and pour into baked pie shell.
• Chill. Serve with whipped cream.

Steps:

• Peel the papayas and remove the seeds. Roughly mash them.
• Add the lime juice, the lime zest, the cinnamon and the orange extract. Mix well.
• Fold in the flour and sugar. At this point, you might want to taste the mixture and adjust the ingredients according to how sweet you like it.
• Beat the eggs until they form stiff peaks.
• Gently fold the egg whites into the papaya mixture.
• Pour the mixture into the pie crust.
• Bake at 325 degrees for about 45 minutes, or until the filling is set and slightly brown on top.
• Serve chilled.

Steps:

• Cut and fry the chicken well.
• Make a sauce with 1 1/2 onions chopped, 1 1/2 green peppers chopped and 1 1/2 tomatoes cut up.
• Add 1 cup water.
• Cook on a low heat.
• Separately, fry the sausages in small pieces and do the same with the pork chops.
• Boil the lobsters and shrimp and peel them.
• Clean and slice clams and squid.
• Make a sauce with 1 1/2 onions, 1 1/2 green pepper, 1 1/2 tomatoes and liquid from the peas.
• Separate the meat from the bones of all the meat and cook the clams with scallions and parsley.
• Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons oil and fry the rice.
• Add the liquid the seafoods were cooked in (about 5 cups).
• Add sausage, boneless chicken and pork with its sauce, whole shrimp, lobster sliced into small pieces, clams and squid and mussels in their sauce.
• Also add sauce made with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce.
• Add the peas and olives.
• Cook at a high heat for 10 minutes; then cover pot and cook at a low heat for 45 minutes.
• When ready to serve, decorate with strips of green pepper and olives.