Friend and former editor of The Bermudian, Rose Jones shares with us her recipe for delicious Pawpaw Montespan. The name for this Bermudian classic comes from the Montespan Lodge in Warwick Parish, where the casserole, it is said, had its origins.
4 green pawpaws, skinned and diced
Thinly sliced ripe tomatoes
¾ cup tomato sauce
1 large Bermuda onion, sliced and fried
1 lb. ground top round, browned
Grated cheddar cheese
Cook pawpaws until tender.
Season with salt and pepper, mash, and put a layer into a greased baking dish.
Cover with a thin layer of tomatoes followed by tomato sauce, then meat and onion, then cheese.
Repeat these layers until all ingredients are used.
Finish with pawpaw, sprinkle with cheese.
Cover with bread crumbs.
Bake at 350° F for 40 minutes.