Jerry and Charlotte's Kopai Esi



2 soft ripe papaya (Esi)
2 ¼ cups flour
2 coconuts or one tin Coconut cream and some desiccated coconut
Mint leaves
Lemon leaves


  1. Cut papaya in half (remove the seeds and put aside for later) and scoop the flesh into a pot with 2 cups of water, bring to the boil and cook for 5-10 minutes.
  2. Grate 2 coconuts and squeeze cream using a ‘Tauaga” or Muslin cloth Save the pegu (coconut flesh) for garnish.
  3. Remove boiled papaya and strain juice into a separate bowl. Place strained cooked papaya in separate bowl and leave to cool.
  4. Place papaya juice in pot and place on stove to boil.
  5. Mix 2 cups of flour with 2-3tbsp of cooked papaya and stir into a dough mixture. Continue to add flour and or papaya but make sure the dough is not too soft.
  6. Roll papaya dough mixture into small balls, (6 to 8 ) and place these into the pot with the boiling papaya juice.
  7. Add ½ cup coconut cream into the pot.
  8. Mix 1 tbsp flour with ¼ cup water in a cup and pour into pot and stir to give it a slight thickness texture to the sauce.
  9. Scoop 2 tablespoons of cooked papaya into the pot and stir.
  10. Ready to serve, garnish with papaya seeds and mint.

Team Samoa Recipes Jerry and Charlotte

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