Ingredients
- 1 papaya (pawpaw) ripe
- 1 egg
- 20 g Fonio (Acha)
- 1 onion chopped
- 1 scotch bonnet pepper chopped and de-seeded
- 1 clove garlic pressed
- 20 g ginger peeled and chopped
- 5 g Parmesan cheese for sprinkling
- 1 tbsp honey
- 1 tsp coconut oil
- 1 tsp balsamic vinegar
- A sprinkling parsley chopped
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Units:
Instructions
- Prepare the fonio by transferring it to a pan on medium heat and add 80ml of water. Cover the pan and allow the fonio to absorb all the water. This should take approx. 4-5 minutes. Taste the fonio for done-ness. When done, it should be soft and not chewy or hard. Cover and set aside.
- Add 1 teaspoon of coconut oil to a frying pan and when hot, fry the onions, garlic, ginger and peppers for 1 - 2 minutes, then add the egg and cooked fonio. Season with salt and pepper and fry for about 4 - 5 minutes.
- Stuff the de-seeded Papaya (Paw-paw) with the egg and fonio mixture. Drizzle the honey over the Papaya.
- Add 200ml of water to an oven-safe dish and place the stuffed papaya boats in the dish. The water will prevent the Papaya skins from burning.
- Roast at 180 degrees (fan-assisted) for 30 minutes. Sprinkle cheese over the stuffed papaya boats and return to the oven for another 5 minutes.
- Drizzle the balsamic vinegar and sprinkle some chopped parsley over the boats to serve.