Papaya Satini & Coriander Hummus

Traditionally, in Seychelles only green papaya is used to make satini - our version of a chutney, they’re not heavily spiced, but rather kept quite fresh as a side to most meals.  Instead of sticking with green papaya, I switched it to a ripe one, for a sweeter and softer texture. The ripe papaya is actually the perfect substitute for zironmon (pumpkin) satini - I found out about the magic of stir-fried papaya in Ixta Belfrage’s Fusão, and through heat, the flavour mellows out and becomes reminiscent to the sweet-fleshed pumpkin you find in the Seychelles.

Notes: This recipe uses ripe papaya, but even if your papaya isn’t super sweet it will work. Just cook it a little longer to get it soft.

Serves: 2-4

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

For the Hummus: 

50g Coriander 

300g Cooked Jarred Chickpeas 

½ Lemon

1 Tsp Ground Cumin

½ Mild Green Chilli, roughly chopped 

40ml Extra Virgin Olive Oil 

2 Tbsp Tahini 

For the Satini:

5 Spring Onions, thinly sliced, greens and whites separated  

300g Ripe Papaya, peeled, deseeded, cut into 2cm chunks

200ml Water 

1 Lemon 

½ Mild Green Chilli, thinly sliced

Method: 

1. Fill and boil the kettle. Add the coriander (stalks and all) into a bowl and pour the boiling water over. Leave to sit until the coriander turns vibrant green, 1-2 minutes, then pour the water out. 

2. Drain the chickpeas, reserving the cooking liquid. 

3. Add the coriander, lemon juice, cumin, green chilli, chickpeas, olive oil and tahini into a blender. Blend until smooth. Season with salt, and more lemon juice if needed. Set aside. 

4. Place a frying pan over medium heat with a drizzle of oil. Once hot, add all the spring onion whites and half the greens and ½ the sliced chilli, cook, stirring, until softened, 3-4 minutes. Then, add the papaya and water, stir and bring to the boil, turn the heat down to medium and cook for 8-10 minutes, or until the water has completely evaporated. 

5. Remove from the heat and lightly mash the papaya. Let cool slightly, taste and season with lemon juice, salt and pepper. 

6. Spoon the hummus onto a plate, top with the papaya satini and the reserved chilli and green spring onions. Drizzle with some extra olive oil and finish with some freshly cracked black pepper.

Serve this with crudités, crisps, crackers… or anything you’d like to swirl through.