Spicy Roasted Papaya (pawpaw) And Fonio Boats
Prep Time: 00:10
Cook Time: 00:40
400 Ripe papaya (approx. g in weight)
1 pasture - raised egg
80 g fonio cooked in g water
1 onion, peeled and chopped
1 pepperoncini or scotch bonnet or habanero, chopped and de - seeded
1 garlic, peeled and chopped
20 g ginger, peeled and chopped
a sprinkling of parmesan cheese
1 tablespoon honey
1 teaspoon coconut oil, cold pressed
salt and pepper to taste
1 teaspoon balsamic vinegar
a sprinkling of chopped parsley
1First, de-seed the papaya by scooping all the seeds out, while pre-heating your oven to 180ºC (Fan-assisted).
2Prepare the fonio by transferring it to a pan on medium heat and add 80g of water. Cover the pan and allow the fonio to absorb all the water. This should take 4 - 5 minutes. Taste the fonio. Taste for done-ness. When done, it should be soft and not chewy or hard. Cover and set aside.
3Add 1 teaspoon of coconut oil to a frying pan and when hot, fry the onions, garlic, ginger and peppers for 1 - 2 minutes, then add the egg and cooked fonio. Season with salt and pepper and fry for about 4 - 5 minutes.
4Stuff the de-seeded Papaya with the egg and fonio mixture. Drizzle the tablespoon of honey over the Papaya.
5Add 200 mls of water to an oven-safe dish and place the stuffed Papaya boats in this dish. The water will prevent the Papaya skins from burning.
6Roast at 180ºC (fan-assisted) for 30 minutes. Sprinkle cheese over the stuffed Papaya boats and return to oven for another 5 minutes.
7Drizzle a teaspoon of balsamic vinegar and some chopped parsley over the boats. Sit back and enjoy!
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