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