Thursday 10 May 2018

Papaya sauce for an English barbecue

Last weekend, when I couldn’t find chicken on the supermarket shelves, I realized it was going to be barbecue-time all over London. The friends who invited us for a barbie in their garden made as a centrepiece some gorgeous king prawns.   

One of the things I made to take with us was a sauce to go with the prawns or meat. The theme of the dish was Caribbean. Papaya and lime brought to the English garden a flavour of the tropics.  At 28 degrees Celsius, the setting was perfect.

The ingredients.
My papaya and lime sauce.

This is a very simple and quick recipe but it will give your barbecue an oomph. If you decide to make prawns at home for a dinner party, this sauce will bring a special something to the table. You just need the following:


1 ripe papaya, skin and seeds removed
1/2-1 birds eye chilli, seedless (you can also use half of a Scotch Bonnet if you want it extra hot)

1 shallot
Juice of 1 lime
½ teaspoon cider vinegar or white wine vinegar
1 garlic clove
2cm ginger
Allspice powder, add to your taste (optional)
A pinch of sugar or 1 teaspoon of maple syrup
Salt to taste.


Blend all the ingredients together. Place the sauce in a small pan, bring to a boil and let it simmer for 10 minutes. Leave to cool. It’s now ready to be tasted.
A healthy note: Papaya (Carica papaya) is an excellent source of vitamin C, carotenes, folic acid, vitamins A and E, potassium and dietary fibre. But it is papain, an enzyme that helps break down or digest protein, that makes this delicious fruit so special. In many countries, papaya is used as an ingredient to tenderise meat. It is also used to treat indigestion, hay fever and other causes of allergies. The black seeds are edible and some people eat it to alleviate constipation.

Till next week!

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