Brazillian Food

Peel the papayas with a potato peeler, cut in half, remove the white seeds, then cut the flesh into 1/2 inch (1 cm.) cubes. Put the papaya in a large bowl, cover with cold water, and stir in the baking soda to dissolve. Reserve.

Bring 2 cups water to the boil in large saucepan. Add the lime juice and cachaca, then add the pork ribs. Immediately remove from heat, and stir to ensure that the all the meat has been turned in the marinating mixture. Reserve.

In another large saucepan, heat the olive oil over medium heat, then add the garlic, onion, and paprika. Cook, stirring, until the onion is transparent but not browned. Remove the pork ribs from the marinading mixture, reserving the mixture, and brown the ribs well in the pan. When they are brown, add approximately 1/4 cup of the marinating mixture, reduce the heat, cover the pan, and let "sweat", adding more marinating mixture as required to avoid drying out the pork, until the ribs are cooked through and tender, approximately 30 minutes.

Bring 8 cups (2 liters) of water to the boil in a pan or kettle. Drain the papaya cubes in a colander. Rinse with fresh water. Slowly pour the boiling water from the kettle or pan over the papaya, then let it drain once again. Rinse once more with fresh water and let drain one final time. Add the papaya cubes to the pork mixture, and cook over medium heat until the papaya is heated through. Add salt and pepper to taste. Place in heated serving bowl, and serve immediately.

Serve with sauteed greens (kale, spinach, escarole) and soft polenta.