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
Written cooking instructions as an idea can be found way back into antiquity, certainly as far into history as the ancient Egyptians, and quite possibly further than that. Having said that, these, early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents describing recipes cooked by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius recounts how the Roman chefs made use of a wide range of spices, including many that are still in use today such as basil, fennel and asafoetida. In the 15th century, people returning from the crusades brought us many spices and herbs from Arab countries, including basil and rosemary. These new culinary innovations caused an outbreak in books on cookery, many of which are now in academic collections. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and recording the recipes of their peers. By the arrival of the 20th century, cookery books are highly popular due to higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this African Stew Curry Powder recipe.
