African Stew Curry Powder Recipe

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   Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa.

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   Curry powders are made from different proportions of spices, dry and grnd.

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   Spices can be dry in the sun for two to three days, in a low temperature oven, or possibly on top of the stove in a dry skillet.

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   If using a skillet be sure to shake the spices constantly so they do not burn.

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   Grinding is usually done with a mortar and pestle.

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   Curry powders are not necessarily warm, they are made which way by the addition of chili peppers.

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   Dry spices, grind to a pwdr and bottle in an airtight jar.

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   Use 2 teas.

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   pwdr or possibly as much as is required for 400 g or possibly 1 lb stew meat.

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    Coconut lowfat milk

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    (see below) can be used in this curry.

* Per serving · 4 servings · Values may vary.

No additional tips available.