| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Berber |
Seasoning |
1 |
Servings |
INGREDIENTS
| 10 |
sm |
Dried hot red chiles; such as Piquins or Santakas; seeds and stems removed |
| 3 |
tb |
Coriander seeds |
| 1 |
tb |
Whole black peppercorns |
| 3 |
tb |
Poppy seeds |
| 2 |
ts |
Mustard seeds |
| 1 |
tb |
Cumin seeds |
| 1 |
tb |
Ground turmeric |
| 10 |
|
Whole cloves |
| 2 |
ts |
Ground cinnamon |
INSTRUCTIONS
Combine all the ingredients in a spice mill and process to a fine powder.
Store in an airtight jar. Yield: About 3/4 cup.
"This blend is the hottest curry powder we found in Africa, although some
pastes like harrisa and berbere might top it on the heat scale.
Traditionally in Malawi, spices are sun-dried before being ground and are
not toasted. Note the large amount of cloves in this recipe, a possible
influence from nearby Madagascar, a clove-growing island."
From "A World of Curries", by Dave DeWitt and Arthur Pais (ISBN
0-316-18224-9), and is published by Little, Brown & Company.
Richard Strayer, Los Angeles, CA, USA
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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