You have highly requested this recipe and here it is, lets make ‘Tambi za papayu’ a delicious local Swahili Ramadan dessert made using raw pawpaw, the pawpaw is usually hand cut by the mama mboga at the market and it’s readily available throughout Ramadan along makinon market streets. ‘Fungu’ a bunch costs about KES: 50/-
Tambi za papayu (paw paw vermicelli in coconut)
300g or 2 bunch fresh paw paw vermicelli ‘tambi’
1/3 cup sugar
1/2 teaspoon cardamom powder
1 heavy coconut cream
20g golden raisins
What to do:-
Wash the pawpaw vermicelli/ tambi, then put them in a pan or sufuriaa. Add just enough water to cover them and bring to a boil. Cook for about 10 minutes, Drain away the water, this helps remove any bitterness from the raw papaya and begins to soften the vermicelli further.
Once you have discarded the water place the boiled tambi in a pan and add the sugar and cardamom powder go in with the heavy coconut cream. Cook on low heat until the coconut reduces add in some raisins and cook until liquid is almost evaporated and becomes thick, Enjoy the sweet dish.
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5 сен 2024
