COOKING TOOLS

1. Peel, seed and coarsely chop the papaya.

2. Squeeze the lemons or limes to obtain 1/4 cup of strained juice.

3. Using a very fine rasp rub the lemon/lime peel to obtain 1/2 teaspoon of zest.

4. Add the papaya, lemon or lime juice and water to the jar of an electric blender and blend on high for plus minus 45 seconds. Scrape down the sides of the blender jar with a rubber spatula. Repeat the blending process until the mixture is smoothly pureed.

5. Using the back of a table or dessert spoon, rub the puree through a fine sieve into a 2 or 3 quart stainless steel or enameled pan.

6. Add the sugar, mixing well to ensure even distribution. Add the cloves and cinnamon stick. Stir constantly while bringing to the boil over high heat.

7. Cook until a few drops of the mixture immediately form coarse threads when dropped from a spoon into cold water. (The mixture needs to be stirred regularly, until this point is reached.)

8. Remove the pan from the heat and, using a slotted spoon, remove the cloves and cinnamon stick. Discard the cloves and cinnamon stick.

9. Using a wire whisk, or electric beater if preferred, beat the egg yolks vigorously, in a deep heat proof, bowl, for about a minute, until the yolks thicken slightly.

10. Pour the hot syrup into the egg yolks in a thin stream, beating constantly and vigorously while doing so. Continue to beat the mixture until it is smooth and thick. It should now be a deep bright yellow in color.

11. The mixture should be divided into 4 individual heat proof dessert dishes and left to cool to room temperature. The dessert will continue to thicken while it cools.

12. The lemon/lime zest may be sprinkled on top of the dessert before serving.

Materials are reprinted with permission from Michael Tracey and Africhef.com. This recipe is an excerpt from the book "African Recipes: Real Food From Africa" by Michael Tracey. Buy the book online or download the e-version at Africhef.com.