Curry Powder

Curry Powder - West Africa
As you might expect there are no official formulas for African curry powder, even less so than the Indian powders they are related to. This recipe is fairly simple and avoids ingredients not easily obtained in the US. You might know that dry spice curry powders are a relatively recent invention in both India and Africa. This recipe will nearly fill a 4 ounce spice jar.





1
3
2
1
1
1/2
6
2 		T
T
T
t
t
t

t 		Cumin seed
Coriander seed
Black Pepper
Cinnamon
Cloves, whole
Cardamon seed
Chili dry (1)
Turmeric
  1. In a skillet, separately dry roast the CUMIN SEED and CORIANDER SEED stirring until aromatic and darkening just a shade.
  2. Grind All Ingredients together to a fine powder in your spice grinder (see Note-2).
NOTES:
  1. Chili dry:   Small very hot chilis are in order here, Thai or Arbols are good here since African chilis are hard to find. See my Chili Page for details.
  2. Spice Grinder:   A little whirling blade coffee grinder is excellent for this job - mine is a Krups. Of course you can do it the traditional way, pounding it in a big stone mortar.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove ",in=inch
qys_currywa1 080714 var
©Andrew Grygus - ajg@aaxnet.com - Linking and non-commercial use permitted