\n
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it’s investigating the financials of Elon Musk’s pro-Trump PAC or producing our latest documentary, ‘The A Word’, which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.<\/p>\n
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.<\/p>\n
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.<\/p>\n
Your support makes all the difference.<\/strong><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRead more<\/span><\/svg><\/span><\/button><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/aside>\n<\/div>\n<\/div>\n\u201cCooked papaya tastes almost exactly like roasted pumpkin (I\u2019d go as far as to say you wouldn\u2019t be able to tell the difference in a blind tasting),\u201d says food writer Ixta Belfrage.<\/p>\n
\u201cIn this context, I\u2019ve fried it with onion, green chilli and curry powder and the result is like a sticky, sweet-roasted pumpkin mash (but made in a fraction of the time it would take to cook pumpkin). It tastes quite similar to a dish called quibeb\u00e9, a spiced pumpkin or squash mash from north-eastern Brazil.<\/p>\n
\u201cYou need a ripe papaya for this \u2013 it should be soft and fragrant, with a dark orange interior. Serve alongside meat or fish or as part of a veg spread with rice or flatbreads.\u201d<\/p>\n
Stir-fried papaya with crispy basil<\/h2>\n<\/p>\n Serves<\/strong>: 6 as a side<\/p>\nPrep time<\/strong>: 10 minutes | Cook time<\/strong>: 17\u201319 minutes (plus 2\u00bd minutes if doing herbs)<\/p>\nIngredients<\/strong>:<\/p>\n1 large ripe papaya (1.4kg)<\/em><\/p>\n3 tbsp <\/em>coconut oil<\/em><\/p>\n1 brown onion, peeled and finely chopped (110g)<\/em><\/p>\n3 garlic cloves, peeled and roughly chopped<\/em><\/p>\n1-2 green chillies, thinly sliced<\/em><\/p>\n10g spring onion green ends, thinly sliced into rounds (use the whites in another recipe)<\/em><\/p>\n5g fresh <\/em>basil<\/em> leaves, plus 10g extra to make crispy basil (optional)<\/em><\/p>\n5g fresh coriander leaves<\/em><\/p>\n1\u215b tsp fine sea salt<\/em><\/p>\n1 tsp medium curry powder, plus extra to serve<\/em><\/p>\n3 tbsp olive oil<\/em><\/p>\nFlaked sea salt<\/em><\/p>\n1 lime, halved<\/em><\/p>\n60g extra-thick coconut or regular <\/em>yoghurt<\/em><\/p>\nMethod<\/strong><\/p>\n\n
\n<\/p>\n
open image in gallery<\/span><\/button><\/p>\n<\/div>\u2018Fus\u00e3o\u2019 celebrates Brazil\u2019s rich food culture with bold, creative recipes for the modern home cook (Ebury Press)<\/span><\/figcaption><\/figure>\n<\/div>\n1. Halve the papaya lengthways, scoop out the seeds, then scoop out the flesh and roughly chop it.<\/p>\n
2. Put the coconut oil, onion, garlic, green chillies, spring onions, 5g of the basil, the coriander and salt into a large saut\u00e9 pan on a medium heat. Stir-fry until the onion is soft and golden, about 7 minutes.<\/p>\n
3. Add the papaya and the curry powder, then increase the heat to medium\u2013high and continue to stir-fry for 10\u201312 minutes, until the papaya is soft and beginning to catch (this builds flavour). Stir in the olive oil and sprinkle with more curry powder and some flaked sea salt.<\/p>\n
4. Squeeze over plenty of lime juice, stir in the yoghurt and serve.<\/p>\n
5. Optional: To top with crispy basil leaves, preheat the oven to 220C fan\/240C. Gently mix 10g of basil leaves with \u00bd teaspoon of olive oil so that they are very lightly coated. Spread out on a flat tray and bake for 2\u00bd minutes, or until crisp but still bright green. Serve on top of the stir-fried papaya.<\/p>\n
\u2018FUS\u00c3O\u2019 by Ixta Belfrage (Ebury Press, \u00a328).<\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"Your support helps us to tell the story From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it’s investigating the financials of Elon Musk’s pro-Trump PAC or producing our latest documentary, ‘The A Word’, which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging. At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story. The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it. Your support makes all the difference. Read more \u201cCooked papaya tastes almost exactly like roasted pumpkin (I\u2019d go as far as to say you wouldn\u2019t be able to tell the difference in a blind tasting),\u201d says food writer Ixta Belfrage. \u201cIn this context, I\u2019ve fried it with onion, green chilli and curry powder and the result is like a sticky, sweet-roasted pumpkin mash (but made in a fraction of the time it would take to cook pumpkin). It tastes quite similar to a dish called quibeb\u00e9, a spiced pumpkin or squash mash from north-eastern Brazil. \u201cYou need a ripe papaya for this \u2013 it should be soft and fragrant, with a dark orange interior. Serve alongside meat or fish or as part of a veg spread with rice or flatbreads.\u201d Stir-fried papaya with crispy basil Serves: 6 as a side Prep time: 10 minutes | Cook time: 17\u201319 minutes (plus 2\u00bd minutes if doing herbs) Ingredients: 1 large ripe papaya (1.4kg) 3 tbsp coconut oil 1 brown onion, peeled and finely chopped (110g) 3 garlic cloves, peeled and roughly chopped 1-2 green chillies, thinly sliced 10g spring onion green ends, thinly sl…<\/p>\n","protected":false},"author":1,"featured_media":5707,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/posts\/5706"}],"collection":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5706"}],"version-history":[{"count":0,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/posts\/5706\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/media\/5707"}],"wp:attachment":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}