Afripaya, yes, it’s a version of afritada but instead of the usual ingredients like potato, carrots and chicken this Cavinti uses a unique ingredient that will be hard for some to recreate, especially those outside the Philippines, it is made with carabao meat and papaya. Apart from the ingredient usually afritada focuses on the meat, with this dish it’s more of a 50/50 balance with papaya and meat.
Now you might think where do I get some Carabao? Well I did not and I can’t it’s just impossible to do it here, even in Philippines this is uncommon so if you still wish to make this dish you can substitute it with beef, it tastes the nearly the same, also I will not be using a lot of papaya because it is expensive in here, sometimes it is more expensive than beef and they usually sold frozen, so don’t shoot me if you are afripaya purist, I just want to enjoy this dish in the best way I can.
- 1 kg water buffalo or beef ribs, cut into sections
- 500 g young papaya, cut into cubes
- 1 large carrot, cubed
- 1 large red capsicum (bell pepper), cubed
- 400 g chopped tomato
- 2½ cups beef stock
- 3 tbsp tomato paste
- 3 pcs bay leaves
- 1 tsp dried sweet basil
- 6 cloves garlic, minced
- 1 large onion, chopped
- fish sauce or sea salt
- freshly ground black pepper
- In a pot add oil then sauté the garlic and onions.
- Add the beef ribs and brown all sides.
- Add the chopped tomato, beef stock and bay leaves, simmer for 1 hour and 15 minutes.
- Add the carrots then simmer for 10 minutes.
- Add the young papaya and tomato paste then simmer for 15 minutes.
- Add the capsicum, season with fish sauce/sea salt and freshly ground black pepper. Serve.