Satini Papay

What we know so far

Satini papay is the green papaya "chutney" that sits beside almost every Seychellois curry: unripe papaya grated fine, soaked and wrung dry to take out the sap, then tossed briefly in hot oil with sliced onion, lemon or vinegar and chilli. It is dry and sharp rather than sweet, and it is eaten hot or cold with grilled fish, kari koko or plain rice. Satini is the Creole word for this family of grated, salted, tossed relishes; the shark one is the famous cousin.

The draft was written from 4 published sources and holds 8 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting