Ingredients
Scale
- 20 dried piri-piri chilies
- 1 tsp Kashmiri chili powder
- 3 tbsp coriander seeds
- 2 tbsp black peppercorns
- 2 1/2 tbsp mustard seeds
- 1 tbsp cumin seeds
- 2 tsp grains of paradise
- 1 tbsp ground turmeric
- 1 tbsp allspice
- 6 whole cloves
- 1/2 tsp ground cinnamon
- 1 tbsp freshly-grated nutmeg
- 2 tsp dried thyme
- 1 tbsp caraway seeds
- 2 tsp cubeb pepper
- 2 tsp dried ginger
- 1 tsp smoked Sénégal Pepper – TFD suggests Chipotle as a replacement
- 1 tbsp dried Njangsa – if unavailable, use grated cashew powder
- 1 tbsp paprika
Instructions
- Heat a dry frying pan over medium heat and add the coriander seeds, black peppercorns, mustard seeds, grains of paradise, cumin seeds, allspice, cloves, caraway seeds and cubeb pepper to this and dry-fry until fragrant and aromatic (about 6 minutes).
- Take off the heat at this point and allow to cool.
- Place in a spice blender or coffee grinder, add all the remaining ingredients and reduce to a fine powder.
- Place in an air-tight container and store in a cool cupboard. This spice blend will keep for several months and can be used in any West African recipe that calls for ‘curry powder’.
- With the addition of Njangsa, it also has thickening properties. The cinnamon is there to partially counteract the bitterness of the Sénégal pepper.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 113.34 kcal
- Sugar: 2.65 g
- Sodium: 246.75 mg
- Fat: 5.21 g
- Saturated Fat: 1.04 g
- Trans Fat: 0.0 g
- Carbohydrates: 17.58 g
- Fiber: 8.13 g
- Protein: 4.6 g
- Cholesterol: 0.0 mg
