• Description

Vernacular Names: kapayas, papaya

Parts utilized as vegetable and availability: fruits, young fruits

Cultivated/Foraged: planted

Habitat: farm, homegarden, farm, foot of mountain

Availability: harvestable 4 months after planting, all year round

Other uses: feeds for pigs, hog feeds; pickles, dessert; cure for constipation; smoothens face

Dishes:atsara, tinolang manok, laswa, cooked with chicken and katuray (hummingbird tree) leaves, nilapuhan, cooked with mungbean

Tinolang Manok

Ingredients

• 1 pc medium unripe papaya fruits (Carica papaya), peeled and cut into big cubes
• 5 stems sili tops (Capsicuum annuum var frutescens)
Alternate greens: malunggay leaves (Moringa oleifera)
• ½ kg fresh chicken, washed and cut into serving sizes
• 4 cloves garlic or bawang, crushed
• 1 pc medium shallot or sibuyas, chopped
• 1 thumb ginger or luya, crushed
• 2 pcs medium tomatoes or kamatis, sliced
• Salt to taste

Procedure

1. Heat oil in a pot over medium heat. Add shallots, tomatoes, ginger and garlic and cook until limp and aromatic.
2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to brown and juices run clear.
3. Add water and bring to a boil, skimming scum as it floats up.
4. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked thoroughly
5. Add papaya and cook for about 3 to 5 minutes more.
6. Season with salt to taste. Add greens and cook until the leaves are just wilted.

Atsara

Ingredients

Papaya
Carrots
Sibuyas
Luya

Procedure