Nigerian Green Pawpaw Salad with Crayfish & Utazi

How to Make It

1. 1

   Prepare the Green Pawpaw

   Wash the unripe pawpaw thoroughly under running water. Peel the skin using a vegetable peeler, then cut it in half lengthwise and scoop out all the seeds with a spoon. Using a box grater (coarse side) or a sharp knife, julienne or coarsely shred the pawpaw flesh into long, thin strips. Place into a large mixing bowl.

   Tip: Wear gloves when handling raw unripe pawpaw — the white latex sap can irritate sensitive skin. Soaking the shredded pawpaw in cold water for 5 minutes then draining it reduces any slight bitterness.
2. 2

   Prepare All Vegetables

   Thinly slice the red onion, julienne the cucumber and tatashe (red bell pepper), deseed and finely slice the scotch bonnet pepper, and slice the utazi leaves into thin ribbons. Deseed the tomatoes and cut into thin strips. Add all prepared vegetables and the utazi leaves to the bowl with the shredded pawpaw.

   Tip: Utazi leaves provide a pleasant mild bitterness that supports liver health and blood sugar regulation. If the bitterness feels too strong, briefly blanch the leaves in hot water for 30 seconds then cool before adding.
3. 3

   Mix the Dressing

   In a small bowl, whisk together the freshly squeezed lime juice, groundnut oil, minced garlic, grated ginger, ground crayfish, and raw honey or date syrup if using. Taste the dressing — it should be tangy, slightly savoury, and gently spiced. Adjust lime or crayfish to your preference.

   Tip: For a hypertension-friendly version, omit the crayfish and add an extra squeeze of lime with a small pinch of ground ehuru (calabash nutmeg) for depth of flavour without sodium.
4. 4

   Combine and Toss

   Pour the dressing over the pawpaw and vegetable mixture. Using clean hands or two large spoons, toss everything together thoroughly so every strand of pawpaw is coated in the dressing. Add the smoked fish flakes (if using) and gently fold them in to avoid breaking them apart too much.

   Tip: Allow the salad to sit for 5 minutes after tossing — this short marinating time softens the pawpaw slightly and allows all the flavours to meld beautifully together.
5. 5

   Finish and Serve

   Transfer the salad to a clean serving platter or bowl. Scatter the lightly crushed dry-roasted groundnuts over the top for crunch and healthy fats. Taste and adjust seasoning with a tiny pinch of salt if needed. Garnish with a few extra utazi leaf ribbons and a lime wedge on the side. Serve immediately while fresh and crisp.

   Tip: This salad is best consumed fresh on the day it is made. If meal-prepping, store the dressing separately and toss just before serving to keep the pawpaw crisp and prevent it from becoming watery.