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Recipe: Pawpaw vermicelli in coconut

 Today we make paw paw (tambi za papaya) vermicelli in coconut [Courtesy, Chef Ali Mandhry]

Today we make paw paw (tambi za papaya) vermicelli in coconut.

This is a Swahili Ramadan dessert made using thin strands of raw pawpaw.


300gm fresh paw paw 

1/3 cup sugar

1/2 teaspoon cardamom powder

1 cup light coconut milk

1/2 cup heavy coconut milk

Water (as needed)

20g golden raisins 


Rinse the tambi, then put them in a pan. Add just enough water to cover them and boil for about 10 minutes.

Drain the water to remove any bitterness from the raw pawpaw. Put the pawpaw in a pan and add coconut milk, sugar and cardamom powder.

Simmer on low heat until the sugar is dissolved, coconut milk is reduced and the pawpaw is tender.

Add the heavy coconut cream and cook on low heat. Add the raisins and cook until the coconut cream is thick. Enjoy!


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