1 ripe lesi (pawpaw), peeled and cut into a dice 1 tbsp ginger, minced ½ cup manioke, (cassava), grated ½ cup water (mix this with the manioke above) 1 cup maka hunu (smoky coconut cream, see below) 2 cups water
Ingredients for the Maka Hunu:
1 volcanic rock 4 cups coconut, grated
Place lesi and ginger in a pot with water.
Boil for 25 mins.
Remove the water.
Add maka hunu.
Add grated manioke to thicken the sauce.
Remove from the heat and cool for 10 mins.
Method for the Maka Hunu:
Heat a volcanic rock on an open flame for 15 minutes until white hot.
Using tongs toss the rock with the coconut gratings until the coconut is well toasted.
Squeeze the toasted coconut to get the creamy maka hunu sauce.