| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Caribbean | Mixes and, Spices | 1 | Servings | |
INGREDIENTS
| 3 | Cloves garlic | |
| 2 | Fresh hot red chilies | |
| 1/8 | t | Ground turmeric |
| 1 | t | Ground coriander |
| 1 | t | Ground mustard |
INSTRUCTIONS
Colombo is a type of curry found in the Caribbean islands of Martinique and Guadeloupe. Although called a powder, this recipe, based on one in The Best of Caribbean Cooking by Elisabeth Lambert Ortiz, is in fact a paste. Peel and crush the garlic; remove the seeds from the chilies and mash. Combine all the ingredients and mix to a paste. Store in the refrigerator for up to 6 weeks. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <MSpork@msn.com> on May 23, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 2659.9mg
Potassium: 764.8mg
Carbohydrates: 27.9g
Fiber: 1.1g
Sugar: <1g
Protein: 5.5g