Boakuri Falho

View this Recipe in Dhivehi

Making Boakuri Falho is quite easy. But here are a couple of things you have to be careful about. First, get a papaya that’s just about to turn ripe. This means when you buy it you should be looking for one that has just hints of orange on the skin. If the papaya is ripe it will keep disintegrating when you cook it. Another thing is, although it takes a little while to make Boakuri Falho, you shouldn’t step away from the stove for long as you’ll have to stir the mixture now and then and especially at the end. And the last thing before we begin, we cut our papaya into chunks very similar to how we cut breadfruit for boakuri bambukeyo, but people do cut it into thin strips too, so how you cut your papaya is totally up to you.

Serves: 4

Ingredients:

• 6 cups unripe papaya cut into 1 inch by ½ inch chunks
• 1 ½ cups sugar
• 6 inch piece of raanbaa (split into two)
• 5 tbsp. water

Instructions:

1. Place the sugar, raanbaa and water in a large pot. The pot should have a lid. Turn the stove on and stir until the mixture takes on a liquid form. Keep the heat on medium and don’t overcook it; the mixture shouldn't turn brown at this stage.
2. Add the papayas and mix well to coat the papaya pieces in sugar and put the lid on.
3. Alternate between putting the lid on for a few minutes and stirring; do this until most of the water evaporates (at the beginning it’s going to look a bit syrupy).
4. Then, keep stirring until the mixture starts sticking to your spoon, spatula or whatever else you are using for stirring. You should take the papayas out at this point to avoid overcooking. They are going to lose more moisture when you take them out of the pot. If they resemble gummy bears and have a bit of bite to them, you’ve nailed it. 

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