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Pawpaw Stew
Pawpaw Stew is a raditional Ghanaian recipe for a classic curry of meat, smoked fish and papaya (pawpaw) in a curry powder flavoured stock. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Pawpaw Stew.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
3
Rating: 
Tags : CurrySpice RecipesGhana Recipes
This rather unusual stew/curry, based on papaya (pawpaw) originates in Ghana. It's very easy to make, and very tasty.
Ingredients:
1 medium-sized unripe Pawpaw (papaya)
100g (3 1/2 oz) Smoked Fish
200g Cooked Meat (cut into bite-sized pieces, boiled and then fried) [reserve the meat stock]
400g (14 oz) tin chopped Tomatoes
1 Onion, peeled and chopped
2 garlic cloves, chopped
Ginger (quantity of choice)
2 Hot chillies, 1 whole and 1 chopped
3 ripe tomatoes, finely chopped
60ml (1/4 cup) Cooking oil ( any of preference)
2 Seasoning powder/cubes (eg Maggi)
Salt to taste
1 tbsp Shrimp powder
2 tbsp Curry powder
Method:
Wash and peel the pawpaw (papaya) then cut in half and scrape out the seeds. Cut into pieces, place in a pan with 500ml (2 cups) water. Bring to a simmer and cook for about 20 minutes, or until soft. Either mash or blend with a stick blender then set aside.
Combine the onion, garlic, ginger and chopped chilli in a food processor. Pulse until finely chopped.
Heat the oil in a pan and when hot add the chopped mixture. Fry for 2 minutes until soft then add the tinned tomato. Cook for 3 minutes then add the fresh tomatoes along with the smoked fish and meat. Season to taste with salt and black pepper then crumble in 2 seasoning cubes and add the shrimp powder and curry powder. Mix well to combine, return to a simmer and cook for 5 minutes.
Stir in the blended pawpaw, add the remaining whole chilli, cover and cook for 15 minutes, until the stew has thickened and the oil has separated.
Serve hot with rice or yam.
