A spicy stew made with pawpaw fruit and can be served with boiled yam
- Chopping Board
- A knife
- A Glass Bowl
- A spoon
- A sauceopan
- Food Picker
- A ceramic Plate
- Wooden Ladle
- 1 Medium Tilapia
- 2 Medium Unripe Pawpaws
- 4 Medium Tomatoes (Pureed)
- 1 Medium Red Onion (Sliced)
- 7 Scotch Bonnet Peppers (Pureed) (Optional)
- 1 tbsp Fish Powder
- Palm Oil
- Salt for Marinade
- 1 Medium Onion chopped
- 3 cloves of Garlic
- 1 Small Ginger
- 1 tbsp Black Peppercorn
- 1 tsp Anise Seeds
- Blend onion, ginger, garlic, back peppercorn and anise seed into a smooth mixture and set aside.
- Cut tilapia into three parts, place in a bowl and pour the blended mixture on.
- Rub and set to marinate for 30 minutes.
- Cut the pawpaw into two, scoop the seeds out with a spoon, cut into pieces, wash and boil for 10 minutes.
- Pulse in a blender and set aside (roughly or fine).
- Heat palm oil in a pan over medium heat and carefully place in the marinated tilapia and fry 5 minutes on each side.
- Reduce the palm oil in the pan to your preference.
- Add sliced onion, stir and let sweat for a minute.
- Add pureèd tomato, pureèd scotch bonnet pepper, stir and let simmer for 3 minutes. Add fish powder, stir and let simmer for 2 minutes.
- Add blended pawpaw, stir and let simmer.
- Adjust salt to your taste, then add fried tilapia and let simmer for a minute before serving.
- Pawpaw stew ready to serve