Cut soursop into halves. Peel the skin and carefully remove the seeds with a fork or small knife
Break up soursop pulp into smaller sizes or use hands or a spatula to mold into fillet-like shapes.
In the meantime, prepare the Spelt flour mix and for this, add the spelt flour, water, sea moss gel and seasonings into a bowl. Stir and mix until well combined
Coat soursop fillets with flour batter
Place pan over medium high heat pan and add sesame oil. Add Soursop fillets to pan and cook for 5 minutes on each side or until slightly golden brown
Remove fillets from pan and place in a blotted paper
Serve warm with any alkaline sauce or see this mash recipe here. You can also refrigerate for up to 3 days