African Vegetable Curry Powder Recipe
- 1 c. Coriander
- 1 c. Dry red chiles
- 1/4 c. Turmeric
- 1 tsp Black pepper
- 1 tsp Cumin
- 1 tsp Mustard seeds
- 2 tsp Bengal gram dhal
- 1 tsp Black gram dhal
- 1 tsp Green gram dhal
- 1 tsp Fenugreek
- Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa.
- Curry powders are made from different proportions of spices, dry and grnd.
- Spices can be dry in the sun for two to three days, in a low temperature oven, or possibly on top of the stove in a dry skillet.
- If using a skillet be sure to shake the spices constantly so they do not burn.
- Grinding is usually done with a mortar and pestle.
- Curry powders are not necessarily warm, they are made which way by the addition of chili peppers.
- Dry spices, grind to a pwdr and bottle in a airtight container.
- Use 2 teas.
- to every 200 g or possibly 1/2 lb vegetable.
coriander, red chiles, turmeric, black pepper, cumin, seeds, gram dhal, black gram dhal, green gram dhal
Taken from cookeatshare.com/recipes/african-vegetable-curry-powder-62628 (may not work)