Mild African Curry Powder
I fell in love with African curry over 30-years ago. I purchased a tiny bag of curry from a Sudanese merchant on Livernois Ave. in Detroit, MI. He had these little packets of curry and spices and the aroma coming from his shop was mesmerizing. When I got home I sautéed some chicken legs and thighs with onions, sweet peppers, garlic and added the spice. The dynamic smells waltzed around the house. The flavor, while too spicy for my family was heavenly to me. My love affair with curry began.
Equipment
- coffee grinder
- measuring spoons
- measuring cups
- small bowl
- wooden spoon
Ingredients
- 1 tbsp cayenne pepper
- 12 tbsp ground cadamom
- 24 tbsp cloves
- 4 tbsp whole cloves
- 10 tbsp cumin
- 2 tbso fennel
- 10 tbsp fenugreek seeds
- 3 tbsp white pepper
- 32 tbsp tumeric
- 7 tbsp ginger
Instructions
- Combine the spices in a medium sized bowl. Place the spices in a spice grinder and grind into a powder. Sift the spice powder to remove any large pieces and store in a tightly sealed glass jar.
Notes
Make only as much as you expect to use during the next 4 months or so and store the curry in a tightly covered glass jar in a cool, dark place.
Tried this recipe?Let us know how it was!
