Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | Green paw-paw |
\N \N | Salt; (according to taste) |
1 tablespoon | Turmeric powder |
\N \N | Oil |
2 tablespoons | Vinegar; (up to 3) |
Recipes from Jeannette Ah Chok of Rose-Hill, Mauritius.
Peel the green paw-paw, remove seeds and grate it thinly.
Add salt (according to taste) and mix well. After 1½ hours squeeze in a thin cloth to remove as much juice as possible. Expose the pulp to the sun for half a day. Heat a little oil. Mix 1 tablespoon of turmeric powder with a little water to form a paste. Add paste to the oil and stir in well for 2 to 3 minutes. Remove from the heat and add green paw-paw pulp and crushed chiles. Mix well with 2 to 3 tablespoons of vinegar.
Posted to CHILE-HEADS DIGEST by Peter Moss <pmoss@...> on Dec 13, 1998, converted by MM_Buster v2.0l.