| 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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