Even though the papaya is a native of the Wester Hemisphere, papayas have been cultivated all over the world in semitropical zones. The exotic flavor of this fruit combines the dried red chile and mace to give it a most wonderful taste in this South African recipe.
- 2 tablespoons butter
- 1 cup chopped onion
- 1/2 cup chopped parsley
- 2 teaspoons red chile powder
- 1 1/2 pound papaya, peeled seeded, and coarsley cubed
- 1 cup papaya juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1/8 teaspoon ground mace
- 3 1/4 cups milk
- 2 easpoons cornstarch
- * Garnish: croutons
Heat the butter in a large skillet and add the onions and saute until they are a golden color, about 3 minutes. Add the parsley, chile powder, cubed papaya, papaya juice, salt, and pepper and simmer over a low heat until the mixture resembles a pulp.
Position a sieve over a large saucepan, pour the papaya pulp into the sieve, and press down on the contents to get all of the liquid into the saucepan. Add the mace.
Add the 3 cups of milk and heat the mixture gently, not allowing it to boil. When the mixture is hot, mix the cornstarch and the 1/4 cup of milk in a small jar and skake. Pour the cornstarch through a fine sieve into the hot soup and stir until the soup is slightly thickened. Simmer for 3 minutes over a low heat and serve hot.