Mango & Papaya Salsa
I have been cooking at the Waiting Room for a few weeks now since Marc and Kaavous invited me to take on a residency after applying to their chef competition as Tatty Bojangles.
I will be cooking up Street Food from around the world each and every Friday (except #FishFriday on the first friday of every month). I have many years of experience cooking for thousands of satisfied customers from my stall at markets and festivals all over the UK. But this is my first opportunity to run a restaurant/kitchen.
Each week I will be publishing a teaser recipe to whet your appetite and tantelise your tastebuds in anticipation of what’s coming up. In true Waiting Room style, I will open source my entire recipes from the previous Friday on this blog each weekend too.
Come along each Friday, watch me learn, grow and improve week on week. Please enjoy my taster recipe below for the Mango & Papaya Salsa which I will serve alongside my Jerk Chicken this evening while Ben Howard & Hombre Lowdown bless your ears with Baleric Beats.
Tweet your salsa photos and recipes to me @tattybo or post them onto the Tatty Bojangles facebook page.
Mango & Papaya Salsa
- 1 x medium mango
- 1 x medium papaya
- Half a red onion
- 1 x sweet red pepper Handful of coriander
- Juice and zest of half a lime
- 30 ml of a spiced rum.
- 50 ml of orange juice.
- Dice papaya, mango, red onion and sweet pepper,
- Finely chop coriander.
- Combine all ingredients in a bowl and leave covered in the fridge for at least 6 hours.
- Pinch of salt and pepper to taste.
Play around with size of dice and amounts of rum etc.
As with all street food taste is always 100% personal
I am hoping to work with my fellow resident chefs to create a Waiting Room Recipe book, where recipes like this can be shared and published in the Waiting Room’s Maker Library. Any budding food photographers or foodie bloggers/writers who are interested in collaborating us on a recipe book please leave a comment below or get intouch via my facebook page