1 cup coriander
1 cup dry red chiles
1/4 cup 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
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.
Dry spices, grind to a powder and bottle in a airtight container. Use
2 teas. to every 200 g or 1/2 lb vegetable.
Recipe By : Mrarchway@aol.com
From: Ladies Home Journal- August 1991
Servings: 1 servings
African Vegetable Curry Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Written recipes as a concept can be found far back into distant history, at least as far as pharonic Egypt, and possibly even further than that. Having said that, generally, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe found, according to food historians is a series of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Moving our culinary historical trip onwards, we find two interesting books published in the 14th Century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that is served today, but rather descriptions of the types of food prepared for the rich people of the time. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from the Middle-East, such as coriander, parsley, basil and rosemary. These new foods and spices led to an eruption in recipe books, some of which still exist in academic collections. Over the next few hundred years, the powerful and wealthy competed with each other to serve up the most extravagent banquests, and as a result cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes of the day. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this African Vegetable Curry recipe.
