This recipe has a long history in Panamanian cuisine.
Enjoyed on various occasions, Cabanga is appreciated for its unique and authentic flavor.
I invite you to enjoy this exquisite recipe together, are you ready to surprise yourself in the kitchen?
Cabanga
Ingredients
1 Green medium papaya
1 Medium coconut
½ tablespoon of Cloves
4 cups of Ground grated
Preparation
Step 1 : The papaya is washed and peeled, the seeds are removed, and it is grated using the coarsest side of the grater.
Step 2 : Set aside.
Step 3 : The coconut pulp is extracted and grated using the finest side of the grater.
Step 4 : Set aside.
Step 5 : In a saucepan, add the papaya, coconut, grated mixture, and cloves.
Step 6 : Mix well to incorporate the ingredients and cook covered over medium heat for about 10 minutes.
Step 7 : Be careful that it does not stick, so stir every 5 minutes.
Step 8 : After the time has elapsed, uncover and let cook for another 30 minutes to reduce the liquid.
Step 9 : Continue stirring, and when the liquid no longer sticks to the bottom, it will be ready.
Step 10 : Spread on a tray and cut into squares.
Step 11 : You can also form balls and serve on dried corn leaves.
Step 12 : Let rest and refrigerate before serving.
