Savoury Mince and Pawpaw - Island Style

[Nan]

Here is a recipe I make fairly often and it's one I first tried in Papua New Guinea some years ago. I've adapted it a little but it's very close to how it is made in the islands.

 

Take one firm pawpaw (papaya), cut it in half length ways and remove the seeds and about half the flesh. Put the flesh aside.

 

Take approx 500g (1lb) best quality mince, you can use lamb, beef, veal or pork (mince is ground meat)

1 onion

Garlic

peas - corn kernels - a little birdseye chilli (seeds removed)

The flesh of the pawpaw

plus whatever other incredients you like - mix together and make a savoury mince.

Once the savoury mince is cooked - place equal quantities in each half of the pawpaw.

 

In a baking dish place the two pawpaw halves (stuffed with the cooked meat) and pour a little water into the dish to come about half way up the side of the dish. Cover with foil and bake in a moderate oven for about 40 minutes.

 

Once cooked, serve the half pawpaw on a bed of basmati rice and serve. You can place slices of fruit such as pawpaw, melon and banana on the plate also.

 

It's delicious and very easy to make