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Pawpaw-Chili Sauté

by on April 9, 2015
 

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.

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Yes, pawpaw is one of my favourite ingredients

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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

I combined some with chicken and stuffed that into a plantain empanada. Oh. My. Word. Come back. I’ll tell you all about that awesomeness. I promise.