Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard. The sauce can be used as a condiment or as a marinade for meat, poultry, and fish.
1 small, green papaya, unpeeled
2 quarts water
5 Congo peppers (or habaneros), seeds and stems removed, chopped
1 large onion, chopped fine
2 cloves garlic, minced
4 tablespoons dried mustard
1 tablespoon salt (or less, to taste)
3 cups vinegar (or 1 1/2 cups vinegar mixed with 1 1/2 cups water)
1/2 teaspoon ground turmeric
1 teaspoon Curry Paste
Boil the papaya in the water in a large pot for 10 minutes, then remove
and cool. Peel the papaya, remove the seeds, and chop it into 1-inch cubes.
Combine the papaya with the remaining ingredients in a sauce pan. Bring
to a boil, reduce heat, and simmer for 20 minutes.
Remove from the heat, cool the mixture, puree it in a food processor,
and bottle it. The sauce will last for weeks in the refrigerator.