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Making Boakuri Falho is quite easy. But here are a couple of things you have to be careful about. First, get a papaya that’s just about to turn ripe. This means when you buy it you should be looking for one that has just hints of orange on the skin. If the papaya is ripe it will keep disintegrating when you cook it. Another thing is, although it takes a little while to make Boakuri Falho, you shouldn’t step away from the stove for long as you’ll have to stir the mixture now and then and especially at the end. And the last thing before we begin, we cut our papaya into chunks very similar to how we cut breadfruit for boakuri bambukeyo, but people do cut it into thin strips too, so how you cut your papaya is totally up to you.