Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Papaya | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small green papaya
- 8 cups water
- 5 Congo or Habaneros peppers (seeds & stems removed)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons dried mustard
- salt to taste
- 3 cups distilled white vinegar
- 1/2 teaspoon ground tumeric
- 1 teaspoon Curry paste
Directions
Boil the papaya (in its skin) in the 8 cups of water for 10 minutes. Remove papaya from the water and let cool. Peel the papaya and remove the seeds, then chop into 1 inch cubes.
In a large sauce pan combine the papaya with the remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes.
Remove from the heat and let cool, then puree in a food processor and transfer to jars. Place in the fridge.
Category:Trinidadian Recipes
Category:Trinidadian Soups