Old man mumble

　Papaya originates from subtropical Central America, Papiaceae, herbaceous evergreen fruit tree.　In Okinawa, many families plant papaya in their gardens for both ornamental and practical use.
　Papaya ili chi, or papaya ili chi, is made by stir-frying green papaya with pork.　It is usually called papaya, but in Okinawa (the main island), papaya is the common name, so here it is called papaya iliçi.　It is very tasty and has a firm texture.
　To prepare papaya iliçi, peel green papayas, split them in two lengthwise and remove the seeds inside. Cut the fruits into strips and soak them in water for a while to drain off the bad smell. Boil pork chops and cut into strips.
　Heat salad oil in a frying pan (or wok), add the pork, and when the fat from the meat has melted, add the shredded papaya.　Add the dashi broth (pork broth or bonito broth), season with salt and soy sauce, and cook until all the liquid is absorbed. （Add a little fried tofu to the papaya ili chi in the photo (to keep the papaya crispy), and cook until all the broth is absorbed.
　Papaya is eaten as a fruit, but the green, unripe fruit is used as a vegetable substitute. The unripe fruit contains vitamin C, calcium, and papain enzyme, which is very helpful in protein digestion and breakdown. Papayas are a good fruit tree because they produce fruit all year round, and papayas are large and bountiful when vegetables are scarce.
　In the old days, papayas were said to improve milk supply because of their shape, and pregnant women were often fed them. It is a wonderful example of the wisdom of life that has been passed down from generation to generation.