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.
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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.
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