INGREDIENTS: ginger, sakurab (white scallions) and sili (native chili)
PREPARATION: Chop one part scallions, one part ginger and one part chili peppers into small pieces. Crush ingredients finely and pound everything together with a mortar and pestle. As soon as it is blended, the palapa can already be eaten in its raw form.
You must be logged in to post a comment.