Papaya Beef

1 large ripe papaya, peeled, sliced and seeds discarded

3 pounds round steak, cut into 6 steaks

1 tablespoon olive oil

1 medium yellow onion, sliced

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

1 large tomato, peeled and chopped

1 can (16 ounces) lentils

Arrange half of the papaya slices over the bottom of a large glass or ceramic baking dish (metal pans can react with the enzymes of the papaya). Lay the steaks over the papaya, then top the meat with the remaining papaya slices.

Cover the baking dish, then refrigerate for 3 hours.

Heat the oven to 325 degrees.

Coat a second glass baking dish with the olive oil, then arrange the onion slices over the bottom. Remove the steaks from the refrigerator, then season them with salt, pepper and Worcestershire sauce.

Lay the steaks over the onion slices, then top with the papaya slices and chopped tomato. Tightly cover the baking dish with foil, then bake until the meat is tender, about 30 minutes.

Remove the dish from the oven and top with the lentils. Return to the oven and bake, uncovered, for another 10 minutes.

Serves six.

Recipe adapted from "The New African-American Kitchen" by Angela Shelf Medearis (2008 Lake Isle Press)