They who come from Manado (the capital of the North Sulawesi province of Indonesia) are definitely familiar with this drink. Gohu is pretty much similar with asinan (assorted fruits in sweet, sour and spicy syrup). The typical characteristics of Gohu are in the use of ginger water and the unripe papaya.
My dear friend Sefa posted about this on her blog around August 2008 and I got really excited (since I'm a big fan of asinan, and unripe papaya that usually appears in rujak- assorted fruits in peanut sauce). This is the refreshing way to make use of unripe papaya! *Thanks Fa*
Recipe by Miund's Mother, copied from Sefa of Dapur Negeri Dongeng
1 unripe papaya, peeled, cut julienne
500 ml water
3 tbsp granulated sugar (dita-I used gula jawa/coconut sugar/palm sugar)
1 tbsp vinegar (as desired)
Spices, grind :
3 red chilies, soak in hot water, drained (dita-as desired, add more chillies if you want a kick!)
1 knucklebone of fresh ginger, peeled
1. Boil the ground spices with water. Remove from the heat and sieve.
2. Add sugar, mix until dissolved. Season with vinegar. Mix well. Let it stand until cold (room temperature).
3. Fold in unripe papaya. Mix well and store in refrigerator for 1-2 hours before serving.