1 large papaya
1 kg of jicama meat (typical of Pantanal, which can also be substituted with lobster)
Seasonings to taste
1 large papaya
1 kg of jicama meat (typical of Pantanal, which can also be substituted with lobster)
Seasonings to taste
Cook the jicama meat (or lobster) with seasonings
Cut the papaya in half and remove some of the pulp
Reserve the shell for use as a garnish
After cooking, blend the meat with the removed pulp in a blender
Fill both halves of the papaya with the delicious mixture.
