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 North America. 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. Pour out on a plate to cool.
  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 nearly impossible to find in North America. For details see our Chili Page.
  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, ar=as required tt=to taste
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