Can't wait to be in Zanzibar for our chefs to serve up some delicious fresh papaya and coconut, then we have given you a recipe to devour the flavours of the spice isles from your own dining table... if the scenery lacks beach vibes you can always watch a video on youtube of the waves lapping a delightful beach and dream of joining us on a retreat.
Serves 2-4 (appetite dependent)
400g cooked crab meat, shredded
1 medium green papaya (350g), grated coarsely
½ cup (50g) coarsely grated fresh coconut
½ cup coarsely chopped fresh mint
1 fresh small red Thai chilli, chopped finely
18 large betel leaves
For the Coconut dressing
1 tablespoon peanut oil
1 tablespoon lime juice
2 tablespoon coconut cream
2 teaspoon fish sauce
To open fresh coconut, pierce one of the eyes then roast coconut briefly until cracks appear in the shell.
Cool the coconut, then break it apart and grate the flesh.
Make coconut dressing - combine ingredients in screw-top jar; shake well.
Combine crab, papaya, coconut, mint, chilli and dressing in medium bowl.
Divide crab mixture among betel leaves.