This simple sauté of diced, just-ripe pawpaw and the scent leaf chili sauce is a match made in my pan.
The sweet flavours of pawpaw are drawn out with the herby, edgy heat on this sauce.
Did I mention it only took minutes to make?
Essentially, find your pawpaw. Wash it. Peel it. Slice it. Dice it.
In a sauté pan, add a touch of coconut oil. Add the diced pawpaw, season lightly with salt and let cook for a minute or so. Add the chili sauce – I generally use 1/2 a cup of sauce to 1 cup of pawpaw.
Let warm through then remove from heat. Serve with rice, or combine with chicken, fish, whatever else. It’ll be awesome. I promise.
Think of creamy. Sweet. Spicy – a tropical symphony of flavours