Papaya and egg yolk pudding. This recipe originated in Mozambique, South Africa and serves four (4). Eggs are used sparingly in many parts of Africa. In fact in some parts, there are still taboos associated with eggs. However, eggs are the symbol of fertility, and the dessert below would likely be used for a special occasion. There is an old Ghanaian saying that expresses the Africans’ view of the egg: “The sun, too, is but an egg which hatches great things.”


1 papaya (peel, seed and chop coarsely)

cup lemon juice

cup water

4 whole cloves

5 egg yolks

1 stick cinnamon

2 cups sugar


Place papaya, lemon juice and water into a blender. Blend 30 seconds at high speed. Scrape sides of blender and blend again until mixture is a smooth puree. You may have to do in batches. Place puree in a 3-quart saucepan. Add sugar, cinnamon, and cloves and bring to a boil at high heat, stirring constantly. Cook until a candy thermometer reaches 230F. Take from the heat and discard the spices.

In a deep large bowl, beat egg yolks until they thicken. As you are beating constantly, pour hot syrup into yolks slowly until all is blended. Put in dessert dishes and refrigerate two hours.


Serves 4.


country : Mozambique

course : dessert


source : African Cookery / Annette Merson