I have to admit, I really wasn’t looking forward to Angola, since I thought that the choice of what desert to make from this country would be, well, lame. I the beginning of my research didn’t give me any more optimism either. The first thing I found out about Angolan cuisine was that desserts are not really a part of a traditional Angolan meal. And the majority of sweets that are Angolan were inspired by the western cuisines. In general, since Angola was established as a Portuguese colony, its cuisine is strongly influenced by Portuguese cuisine.
So then what do Angolans eat after a meal, when we westerners feel the strong urge to eat something sweet? Well, the sweets of Mother Nature – fruits.
As I said, there are still some Angolan desserts, but few are actually native to Angola. Some of the more well-known are:
- Arroz de Coco e Papaia: rice with coconut and papaya
- Biscoitos De Mel: honey biscuits
- Bolo de Ananás: Angolan pineapple cake.
- Cocada Amarela
- Coconut Dessert Sauté
- Doce de ginguba: peanut candy.
- Pavê de ginguba : peanut sponge cake dessert.
- Pé-de-moleque: peanut-and-caramel candy.
Cocada amarela was influenced by the Portuguese cuisine. The literal translation is “yellow coconut”. It consists mainly of coconut and egg yolks, which give the coconut its yellow color. There could be up to 12 egg yolks used for making 6 servings.
Usually, this dessert looks like a type of pudding and is eaten with a spoon. Well, I managed to find an interesting recipe here, which takes this dish into an interesting direction. I followed this recipe because I didn’t know what else to do with the egg whites. So, In this version, the pudding is then put in several small or one big dish, topped with beaten egg whites and baked in the oven for just a couple of minutes.
As always, I alternated the recipe to suit my taste better.
- 240ml (1 cup) water
- 200g (1 cup) sugar
- 3 cloves
- meat from 1 fresh coconut, or, in my case, about 200g shredded coconut
- 2 egg yolks
- 1tsp cinnamon
- 2 egg whites
1. Combine water, sugar & cloves
Boil for about 7-8 minutes, to make syrup. Remove the cloves.
2. Add coconut
Reduce heat to low and gradually stir in the coconut. Simmer 10-12 minutes until coconut becomes translucent, then remove pot from heat.
3. Beat the egg yolks with cinnamon
In a separate bowl, beat the egg yolks with cinnamon until they thicken slightly. Add the coconut mixture, mix well and then cook the whole thing for another 12-15 minutes. Stir constantly.
You can decide to finish the recipe here. Just place cocada amarela into small bowls (like pudding) and serve hot or chilled.
If you wish, you can make a meringue topping, by beating the egg whites, spread them on top of the pudding and bake in the oven for another couple of minutes, at 230°C, until the top is lightly browned.
I decided to make a whole pan of this and then cut it into small pieces, because it was easier for me to serve this way. But it doesn’t really look like typical Cocada amarela because of this.
But regardless of what it looks like, this dessert is very sweet and quite heavy, so I recommend you serve it in very small portions. It is delicious, though.