Exotic-spicy dip "Mata Hari"

Ingredients for 1 servings:

• 120 g avocado(s), flesh thereof, ripe
• 150 g papaya, the flesh of it, ripe
• 4 medium-sized garlic cloves, fresh
• 2 small chili peppers, green
• 4 tbsp red wine vinegar, more to taste
• 8 tbsp olive oil
• 120 g orange juice
• 1 tbsp, leveled chicken broth, granulated
• 1 tsp, levelled black pepper, freshly ground
• 1 tsp, levelled mace powder, alternatively freshly grated nutmeg
• 1 tsp white sugar
• 2 tbsp, heaped ricotta
• 2 tbsp, heaped natural yogurt
• 1 tbsp tomato paste
• n. B. Salt to taste
• e.g. Dill, fresh
• n. B. Paprika powder, red, mild
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

There’s still plenty of sky and sun above mayo and ketchup. This Far Eastern sunshine is hard to beat. Recipe from Lombok, Indonesia.

Halve the avocado lengthwise around the pit on a cutting board. Remove the brown-white pit and the brown skin. Lightly score and peel off the outer skin. Remove any imperfections. Cut the flesh into approximately 1 cm pieces. Cut a crosswise slice from a large papaya, peel, remove the seeds, and cut the flesh into approximately 1 cm pieces. Trim both ends of the garlic cloves, peeling as much as possible, and press them through a garlic press. Thinly slice the small green chilies crosswise, leaving the seeds and discarding the stems (see note). Briefly purée all ingredients in a blender. Season the dip with salt and red wine vinegar, garnish, and serve as “Mata Hari.” The dip freezes well in portions, and in winter, you’ll be amazed at the spirit you’ve conjured up. It will remain a secret… a secret recipe, so to speak… Did I say something? No, not really! Notes: A basic recipe with 14 ingredients? Yes, why not! The spice levels range from “no chilies” to at least 5 red chilies, and there are several intermediate levels for “with or without seeds.” The color can be adjusted by the amount of tomato paste, but be careful, as otherwise the papaya flavor will be overpowered. If you don’t like chicken broth, use double the amount of ajinomoto to maintain the Asian flair of this dip.