*Official name: Republica de Angola *Motto: Onwards Angola *Capital: Luanda *Official Languages: Portuguese *Other Languages: Kikongo, Chokwe, Umbundu, Kimbund, Nganguela, Kwanyama *Government: Unitary presidential republic *Area: 481,354 sq mi *Population: (2014 census) 24,383,301 *Currency: Kwanza (AOA) *Time Zone: WAT *Drives on the: right *International code: AO (data from Wikipedia)
For Angola, I originally wanted to make a recipe for Corn and Marigold Fritters, but being the dead of winter, marigolds were nowhere to be found. Instead I made this delicious recipe for Cocada Amarela, a coconut custard. When I say delicious, I mean delicious. This recipe may as well be candy, so if you have a sweet tooth you will love it. Can be served warm or cold (but I preferred it warm).
Angolan coconut custard
- 3 cups water
- 1 cup sugar
- 2 whole cloves
- 2 cups grated coconut,
- 6 egg yolks
- Pinch of salt
- 1 tsp cinnamon
1. Add the water, sugar and whole cloves to a saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Simmer until the temperature of the sugar syrup reaches 230°F on a candy thermometer, anywhere from 15 to 20 minutes.
2. Remove the syrup from the heat. Remove and discard the cloves and stir in the coconut. Return to medium-low flame and simmer, stirring, for another 10 minutes. Remove from heat.
3. Beat the eggs yolks and the salt with a whisk in a large bowl until smooth and lightened in color. Slowly beat a small amount of the coconut mixture into the egg yolks. Then beat the egg yolks into the remaining coconut mixture.
4. Return the saucepan to low flame and cook, stirring constantly until thickened and smooth, about 5 minutes. Take care not to overheat your pudding or it may curdle. Serve warm or chilled in small bowls, sprinkled with a little cinnamon.