Ingredients with Measurements:
- 1 large papaya, peeled, seeded, and cut into chunks
- 1 cup coconut milk
- 1/2 cup lime juice
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 1 jalapeno pepper, seeded and minced
- Salt and pepper to taste
Special equipment needed:
- Grill
- Skewers
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Thread papaya chunks onto skewers.
3. Grill papaya skewers for 2-3 minutes on each side, until lightly charred.
4. In a mixing bowl, combine coconut milk, lime juice, red onion, red bell pepper, green bell pepper, cilantro, jalapeno pepper, salt, and pepper.
5. Add grilled papaya chunks to the mixing bowl and toss to coat.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 6 minutes
Temperature:
- Grill preheated to medium-high heat
Serving size:
- Serves 4
Nutritional information:
- Calories: 200
- Fat: 12g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Mango can be substituted for papaya
- Lemon juice can be substituted for lime juice
- Red or yellow onion can be substituted for red onion
- Habanero pepper can be substituted for jalapeno pepper
Variations:
- Add diced avocado for extra creaminess
- Use pineapple instead of papaya for a tropical twist
- Add diced cucumber for extra crunch
Tips and tricks:
- Soak skewers in water for 30 minutes before grilling to prevent burning
- Use ripe papaya for the best flavor
- Adjust the amount of jalapeno pepper to your desired level of spiciness
Storage instructions:
- Store leftover kokoda in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Kokoda is best served fresh, but can be reheated in the microwave or on the stovetop.
Presentation ideas:
- Serve kokoda in a coconut shell for a fun presentation
- Garnish with additional cilantro and lime wedges
Garnishes:
- Cilantro
- Lime wedges
Pairings:
- Grilled fish or shrimp
- Coconut rice
Suggested side dishes:
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the coconut milk separates, whisk it back together before adding the other ingredients.
Food safety advice:
- Use clean hands and utensils when handling raw papaya.
Food history:
- Kokoda is a traditional Fijian dish made with raw fish marinated in coconut milk and lime juice.
Flavor profiles:
- Sweet and tangy papaya pairs well with creamy coconut milk and zesty lime juice.
Serving suggestions:
- Serve kokoda as an appetizer or side dish at a summer barbecue or tropical-themed party.
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Region: Fijian