36 ripe papaya
4 tablespoons olive oil
2 cloves crushed garlic
2 teaspoons chopped fresh ginger root
1 teaspoon salt, or to taste
1 teaspoon paprika
1 large tomato, chopped
1/2 cup water
5 ounces white sugar
1 (14 ounce) can diced tomatoes with green chiles...
8 ounces crushed potato chips
Heat oil in a large saucepan over medium heat. Place 4 cloves of sliced garlic on a medium baking sheet and season with salt, paprika, red pepper flakes or mix. Add tomatoes, water to cover and set aside. Melt potatoes with enough water to cover and saute in the boiling oil. Meanwhile, bring tomato sauce to a boil in a large skillet. Remove from heat and stir in sweet potatoes and tomatoes with green chilies. In a small bowl, combine potato chips, peas and meal. Stir all together.
Drain excess vegetable and potato juice from skillet, add the potatoes, tomato, water and sugar. Bring to a boil. Reduce heat to medium-low and simmer until the potatoes and tomatoes are tender, about 1 hour. You can also add the milk and adjust the amounts to taste.