By Lynnie Stein / April 17, 2020

Green Pawpaw

Fermented green papaya / pawpaw/ paw paw

Mix a base of grated green papaw and carrot, massage with salt

Add chopped: coriander, shallots including the green and basil, minced: lemongrass and optional chili and sliced cherry tomatoes (not too ripe).

Massage in lemon or lime juice and a touch of salt.

Sealed air tight and left at room temperature.

Leave to ferment – check at 3 days and then store in the refrigerator.

Baked Pawpaw bomb


Leave a Reply

Your email address will not be published. Required fields are marked *

© 2021 Lynnie Stein