The sweet bucket list
  • I am looking for
    • Sweets around the world
    • Stories around the world
    • Yoga around the world
  • Destinations
    • Austria
    • Cape Verde
    • India
    • Malaysia
    • Portugal
    • Singapore
    • Thailand
  • About us
    • Christian and Christina
    • Contact us
The sweet bucket list
  • I am looking for
    • Sweets around the world
    • Stories around the world
    • Yoga around the world
  • Destinations
    • Austria
    • Cape Verde
    • India
    • Malaysia
    • Portugal
    • Singapore
    • Thailand
  • About us
    • Christian and Christina
    • Contact us
23K
27
Papaya jam in the making
  • Cape Verde
  • Sweets around the world

Doce de Papaia – The local Papaya Jam

  • November 16, 2019
  • 1.7K views
  • 3 minute read
  • christiangruebler
Total
0
Shares
2
0
1

When you walk through the misty mountains of Santo Antão, you will find Papaya trees everywhere. And so it turned out that the most common sweet of Cape Verde is `Doce de Papaia`. It is a Papaya jam wich is normally served with goat cheese and bread.

After eating many times Doce de Papaia, we decided to ask our host Helder from Divin Art in Santo Antão, if he can teach us how to do it. One day later at 8 in the morning, we were standing with Carlos in the Divin Art kitchen, peeling the papayas.
So here we have the recipe for you 😛

Doce de Papaia recipe

the ingredients

Time: 3-4 hours
Quantity: 20 glasses of jam

Ingredients for Doce de Papaia:

  • 3 pieces green Papaya (around 3kg)
  • 2 green lemons
  • 1kg white cane sugar

Carlos tells us, he prefers to use only green papayas. Because the flesh of the yellow papaya is too soft and too sweet.
The sugar cane is used because it is also a local ingredient growing in every valley of this island.

Preparing the ingredients for Doce de Papaia:

  1. peel the papayas
  2. scrape out the seeds
  3. cut the papaya into stripes
  4. grate it on a thin cheese grater
  5. put all in a big pot
  6. peel the green lemons and put the skin into the pot
  7. squeeze them out and put them also inside
  8. add one litre of water

Carlos explaining how to start

  • 1 – peeling the papaya
  • 2 – scraping out the seeds
  • 6 – peeling the green lemons
  • 8 – put everything in the pot

Cooking the jam:

  1. Now it is time to light up the fire-place and to put the pot on top.
  2. During the cooking process you have to add water a few times and keep on stirring to prevent it from getting burned on the bottom.
  3. After 1 1/2 hours you can add half of the sugar, and keep boiling.
  4. After 2 hours, the papayas are soft.
  5. Go off the heat and put a new and clean pot on the fire
  6. Now, caramelise the other half of the sugar until it is brown.
  7. Add one litre of water and boil it up again until all of the caramelised sugar is dissolved.
  8. Add the cooked papayas and boil it until almost all of the water is reduced to a minimum.
    During this process, your green jam will turn brown.
  9. Now it is finished and you can fill up the hot jam in clean glasses and close it fast to preserve it for longer times.
  • 1 – heat it up
  • 2 – keep it wet
  • 3 – add sugar
  • 6 – caramelise the sugar
  • 7 – add the papaya to the caramel
  • 9 – Doce de Papaia

Last but not least: taste it!

After around four hours we were holding our own glass of Doce de Papaia in our hands.Of course we had to try it immediately to see how our first Doce de Papaia tastes. After our visit to Sal island, the time on Santo Antão and preparing the local sweet was an awesome experience and definitely not the last time of doing this!

At this point I want to thank all ‘Divin Art’ People for showing us their recipe. And when you are on Santo Antão, I can highly recommend to stop at their restaurant and have a delicious lunch or a dinner. They also offer spacious rooms to stay there overnight.

doce de Papaia
doce de papaia in my hand
Total
3
Shares
Share 2
Tweet 0
Pin it 1
christiangruebler

Related Topics
  • Cape Verde
  • cooking class
  • Doce de papaia
  • papaya jam
  • santo antao
Previous Article
Sal street life
  • Cape Verde
  • Stories around the world

Sal island – an island of contrasts

  • November 14, 2019
  • Ixer
View Post
Next Article
  • Cape Verde
  • Stories around the world

Santo Antão – finally something green

  • November 20, 2019
  • Ixer
View Post
You May Also Like
View Post
  • Sweets around the world
  • Thailand

Coconut pancake on Koh Lipe

  • May 4, 2020
  • Ixer
View Post
  • Austria
  • Sweets around the world

Zucchini cake – a vegan seduction

  • April 21, 2020
  • Ixer
View Post
  • Austria
  • Sweets around the world

How to prepare Reindling – a Carinthian sweet

  • April 8, 2020
  • Ixer
View Post
  • Sweets around the world
  • Thailand

Mango sticky rice – sweeten up your quarantine

  • April 5, 2020
  • Ixer
View Post
  • Malaysia
  • Stories around the world
  • Sweets around the world

Nyonya Kueh – so much more than just sweets

  • February 28, 2020
  • christiangruebler
View Post
  • Singapore
  • Sweets around the world

DIY ice cream toast – sounds strange, tastes delicious!

  • February 13, 2020
  • Ixer
View Post
  • India
  • Sweets around the world

Milk Peda – you only need two ingredients

  • February 7, 2020
  • Ixer
View Post
  • India
  • Sweets around the world

Vermicelli Payasam – sweet temple celebrations

  • February 2, 2020
  • christiangruebler
Author
Ixer
Author
christiangruebler
About
We will always be honest, heartful and most important HUNGRY.
Featured Posts
  • 1
    Coconut pancake on Koh Lipe
    • May 4, 2020
  • 2
    Zucchini cake – a vegan seduction
    • April 21, 2020
  • 3
    How to prepare Reindling – a Carinthian sweet
    • April 8, 2020
  • 4
    Mango sticky rice – sweeten up your quarantine
    • April 5, 2020
  • 5
    Nyonya Kueh – so much more than just sweets
    • February 28, 2020
the sweet bucket list
  • Christian and Christina
  • Cookie & Privacy Policy
Christian and Christina on a culinary mission around the world

Input your search keywords and press Enter.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT