Below you'll find a list of all posts that have been tagged as “curry”
By Dave DeWitt Recipes: Malawi Curry Powder Berbere Ethiopian Curried Butter Ethiopian Chicken Stew Curried Beef and Bananas Pinang-Kerrie The Dutch colonized South Africa because of its ideal position halfway between the Netherlands and the Spice Islands. It was a perfect outpost for raising the vegetables and livestock necessary to replenish their ships. In 1652, the Dutch East India Company …
By Dave DeWitt Recipes: Tunisian Five-Spice Powder Ras El Hanout Harissa Nigerian Coconut-Curry Soup Curried Lamb Balls Moroccan Majoun Africa has the most varied curries in the world–with the possible exception of India. They range from spice mixtures with aphrodisiac beetles to scaldingly hot chile pepper blends to elegant weekend curry lunches at the club. The contrasting curries reflect the …
By Dave DeWitt Note: This is a glossary of the most common ingredients in world curries. I have eliminated some of the more common foods that are curried, such as meats, seafood, fruits, and vegetables, and have concentrated on herbs, spices, seasonings, flavorings, and unusual condiments. Ajowan (Carum copticum). Called “Bishop’s weed” in some parts of Africa, it is a hairy …
by Dave DeWitt Recipes: Indonesian Chile Paste Curry Puffs Curried Coconut Beef White Chicken Curry Prawn Curry Singapore Fish Head Curry The original Spice Islands were the Moluccas, those remote isles of cloves and nutmeg that lie 1,500 miles east of Djakarta, Indonesia. But throughout history, the location of the Spice Islands gradually broadened to include all …
By Dave DeWitt Recipes: Swimming Chicken Curry Thai Red Curry Paste Thai Green Curry Paste Lemongrass Curry Laotian Catfish Curry Vietnamese Chicken Curry The region we now call Southeast Asia was once referred to as Indo-China–so named by the west because the countries ringing the Golden Triangle displayed the influences of both India and China. Although the term “Golden Triangle” …
