Papua New Guinean-style Sausau

Ingredients

In this adaptation, the original Micronesian Sausau is transformed into a Papua New Guinean delight by incorporating the flavors and ingredients commonly found in Papua New Guinean cuisine. The addition of tropical fruits like papaya and pineapple, along with the use of coconut milk and aromatic spices such as turmeric and cumin, gives this dish a distinct Papua New Guinean twist. We alse have the original recipe for Sausau, so you can check it out.

• 500g (1.1 lb) chicken or pork, cut into bite-sized pieces 500g (1.1 lb) chicken or pork, cut into bite-sized pieces
• 1 cup (240ml) fresh papaya, mashed 1 cup (240ml) fresh papaya, mashed
• 1 cup (240ml) fresh pineapple, mashed 1 cup (240ml) fresh pineapple, mashed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the mashed papaya, mashed pineapple, minced garlic, grated ginger, chopped chili, coconut milk, turmeric powder, cumin powder, and salt.
2. 2.
   Add the chicken or pork pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto skewers, discarding any excess marinade.
5. 5.
   Grill the skewers for about 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. 6.
   Remove from the grill and let the skewers rest for a few minutes before serving.
7. 7.
   Serve the Papua New Guinean-style Sausau hot, garnished with fresh herbs and accompanied by steamed rice or flatbread.

Treat your ingredients with care...

• Papaya — Choose ripe papayas for a sweeter flavor and smoother texture.
• Pineapple — Fresh pineapple works best for this recipe, but you can use canned pineapple if fresh is not available.
• Coconut milk — Use full-fat coconut milk for a rich and creamy marinade.

Tips & Tricks

• For an extra kick of heat, add more chili to the marinade.
• Soak the skewers in water for 30 minutes before grilling to prevent them from burning.
• Baste the skewers with the leftover marinade while grilling for added flavor.
• Serve the Sausau with a squeeze of lime juice for a tangy twist.
• Experiment with different meats like shrimp or beef for variety.

Serving advice

Serve the Papua New Guinean-style Sausau as a main course, accompanied by steamed rice or flatbread. Garnish with fresh herbs like cilantro or mint for added freshness.

Presentation advice

Arrange the grilled skewers on a platter, garnished with vibrant tropical fruits like sliced papaya and pineapple. Sprinkle some toasted coconut flakes over the dish for an extra touch of tropical flair.