1 1/2 lb coriander
1/4 lb cumin
1/2 lb fenugreek
2 oz mustard seeds
1/4 lb poppy seed
1/4 lb bay leaves
2 tbsp cardamom
2 tbsp cloves
2 tbsp peppercorns
Directions
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, dried and ground.
Spices can be dried in the sun for two to three days, in a low
temperature oven, or on top of the stove in a dry skillet. If using a
skillet be sure to shake the spices constantly so they don't burn.
Grinding is usually done with a mortar and pestle. Curry powders are
not necessarily hot, they are made that way by the addition of chili
peppers.
Brown the spices in a hot oven until crisp. Grind and seal in an
airtight container until used. Add 1 teas. powdered turmeric, and
chili powder to taste for every teas. of your special curry powder.
Recipe By : Mrarchway@aol.com
From: Ladies Home Journal- August 1991
Servings: 4 servings
African Special Curry Powder Recipe brought to you by Recipe Ideas
Categories: Spice Mix
The History of Recipes
Food historians have found proof that recipes existed back into antiquity, in truth as far into history as pharonic Egypt, and possibly even further. However, sadly, these early recipes were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in Roman times 25BC a man called Apicius assembled some documents which described recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman chefs made use of a wide range of spices, including a few that will be familiar to modern cooks like thyme, mint and dill. In the fifteenth century, the Crusaders brought back many new foods and spices from Arab cooking, including spices such as coriander, parsley, and basil. These new herbs and spices led to an explosion in books on cooking, the majority of which are kept safe in private cookery archives. By the arrival of the 1900s, recipe publications were increasing in popularity as a result of more people being able to read, more spare time and being a little richer. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this African Special Curry Powder recipe.
