| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
|
|
Green paw-paw |
|
|
Salt; (according to taste) |
| 1 |
tb |
Turmeric powder |
|
|
Oil |
| 2 |
tb |
Vinegar; (up to 3) |
INSTRUCTIONS
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 1 1/2 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@yoda.alt.za> on Dec 13,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”