Zanzibar beef skewers (Mishkaki)

1. Cut the beef into 2.5 cm cubes.

2. Peel and seed the papaya and blend it to a pulp with the garlic, ginger and the juice of one lime.

3. Mix the pulp with the curry powder, chilli powder, oil, salt and pepper, toss the meat in it, cover and refrigerate for 2-4 hours.

4. Thread the meat onto skewers (soak wooden skewers in water for 30 minutes first).

5. Grill on a hot grill or griddle pan for 8-10 minutes, turning often, until browned outside and still juicy inside.

6. Serve with wedges of the other lime and kachumbari salad or a chilli-tomato sauce.

Tip: Mishkaki is a favourite of the evening street market in Zanzibar's Forodhani Gardens. The enzyme in raw papaya (papain) tenderises the meat, but don't marinate for more than 4 hours or it becomes mushy. It can also be made with chicken or goat.