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Papaya with Port Wine Sauce

October 27, 2009


I love fresh, simple recipes and this Angolan appetizer, or dessert course, really falls into this category. The Portuguese are credited with introducing port wine to Angola. Some Angolans make their wines from the sap of palm trees. Angola is, in fact, looking for capital to bankroll wine production. The southern and central provinces of Angola have ideal weather for the cultivation of grapes to produce wine, particularly Huambo province. Wine industry expert Mario Louro predicts the country could start producing quality wines by 2014.

This recipe first appeared in the Time-Life cookbook African Cooking by Laurens van der Post.


Serves 4


2 ripe papayas
1/3 cup of port
1/8 teaspoon cinnamon
small pinch of nutmeg
small pinch of ground cloves
lime, quartered


Pour the port wine into a small saucepan. Add the cinnamon, cloves, and nutmeg. Heat on a low flame. Slice each papaya in two and seed. Place each half of papaya on its own plate. Pour the port wine sauce into four shot glasses. Place a shot glass of port wine and a quarter of lime on each plate.

Each person should squeeze some lime juice on their papaya, drizzle some of the port wine on the fruit, and enjoy.

We tried this with lemon and also with salt. Salt elevates sweetness in fruit. In this case, lemon and salt fell rather flat. The lime and port really were ideal matches for the papaya.


As always, please leave a comment. I love receiving your feedback and input.

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4 Comments leave one →
  1. Casey permalink
    October 27, 2009 5:29 pm

    Hi Denise,

    I’ve been following your site since its launch and I love it. You are really shining a light on the recipes of countries that don’t often get attention. Keep it up. The world needs this!

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