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Ingredients
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, dry and grnd. 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. If using a skillet be sure to shake the spices constantly so they do not burn. Grinding is usually done with a mortar and pestle. Curry powders are not necessarily warm, they are made which way by the addition of chili peppers.
- Dry spices, grind to a pwdr and bottle in an airtight jar. Use 2 teas.
- pwdr or possibly as much as is required for 400 g or possibly 1 lb stew meat. Coconut lowfat milk
- (see below) can be used in this curry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 104 | 37% |
| Total Fat 12.37g | 15% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 1316mg | 38% |
| Total Carbs 47.25g | 13% |
| Dietary Fiber 17.8g | 59% |
| Sugars 1.64g | 1% |
| Protein 11.16g | 18% |
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