Spicy Roasted Papaya (pawpaw) And Fonio Boats

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Servings: 1

Prep Time: 00:10

Cook Time: 00:40

Main Ingredients

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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