Seychelles: Pau-Pau Chutney

Ishi Zachariah

Pau-Pau Chutney: Seychelles

Although Indian, having grown up in the Seychelles -a tiny island off the coast of Africa- puts a certain attachment to the simple yet rich Seychellois culture in me. Pau-pau is the word for papaya in Creole, the national language of the Seychelles. Being a tropical island, there is never a lack of papayas; their tangy orange color is visible in every lush corner and a mandatory part in every garden, along with coconut trees. Chutneys of every kind are the core of tradition in the Seychelles, which originates from the slaves that were brought in from Africa years ago. They would eat whatever nature had to offer them. Chutneys are basically grated vegetable, stir-fried with spices. Thus, a stir-fry of any tropical vegetable or raw fruit such as golden apple, long gourd, eggplant and papaya which happens to be my personal favourite. A typical Seychellois meal is authentic marinated grilled fish, rice, piment (crushed peppers) and pau-pau chutney. And of course, fresh passion-fruit juice to compliment it. Without doubt, pau-pau chutney will be present in any Creole buffet, arrayed in garments of brilliant red tomato peels and frangipani flowers. It is indeed an easy and extremely healthy recipe, rich in taste, and it just can’t be missed!

THE RECIPE

·         Ingredients (4 servings)

• 1 small green papaya (raw)Do you know where people could find green papayas in Montreal?
• 1 medium sized onion, thinly sliced
• 1 tsp salt or to taste
• 1 tbsp vegetable oil
• 2 small green chillies, finely chopped
• Lemon concentrate to taste
• Black pepper to taste

·         Procedure

1. Wash, de-seed the papaya and grate papaya finely.
2. Mix salt in grated papaya and leave for 15mins.
3. Squeeze the water out of the grated papaya until well dried.
4. In a medium sized saucepan, heat the oil and add sliced onions.
5. When onions are transparent in color, add green chillies and fry for two minutes.
6. Add the grated papaya to the above. Cook the papaya for 5-7 minutes, until soft.
7. Stir in the black pepper and lemon juice to taste, and salt as required.
8.  Garnish with tomato and or fresh coriander leaves.
9. Enjoy with steamed rice and grilled fish/ fish curry!

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