6 oz cumin
3 oz black pepper
1 oz turmeric
1 oz cloves
1 oz cinnamon
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 an airtight jar. Use 2
teas. powder or as much as is required for 400 g or 1 lb stew meat.
Coconut milk (see below) can be used in this curry.
Recipe By : Mrarchway@aol.com
From: Ladies Home Journal- August 1991
Servings: 4 servings
African Stew Curry Powder Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into antiquity, in truth as far back as the Egypt of the Pharoahs, and possibly even further. In practice though, mostly, these early cookbooks were just basic pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius compiled a few documents which described recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and desserts, something that is very familiar to us today. Additionally, he tells us how the ancient cooks made use of many herbs, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Continuing our culinary historical journey, there were two interesting recipe books published in the 1300s : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian curry that appears on menues today, but instead accounts of the types of meals cooked for the nobility of the time. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new tastes led to an explosion in books on cookery, some of which are now in private cookery archives. When we get to the twentieth century, cookery publications are starting to become popular as a result of higher levels of literacy, increased leisure time and being a little richer. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this African Stew Curry Powder recipe.
