Cut pepper into quarters, remove seeds and pips and finely dice the flesh. Cut papaya into slices, remove seeds, cut away peel and cut the flesh into pieces. Remove peel from ginger and chop, chop garlic as well.
Stir through corn powder and soy sauce.
Heat oil not too high and let the raw sugar melt in it. Sauté the ginger, garlic and peppers, then add the papaya pieces. Add the vinegar and pour in the soup.
Bring to a boil, stir in the soy sauce and simmer gently for 5 minutes. Season with cayenne and cool.
Keeps well sealed in the refrigerator for 3 days.
Pair with smoked meats, soup chicken, boiled meat, roast pork, grilled fish and shrimp.
Variants: Instead of papaya, you can use mango, sharon, persimmon or possibly pineapple.
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