|3 tablespoons||Black pepper|
AFRICA AND THE MIDDLE EAST
Roast spices over a low flame. Pound them to break up big pieces.
Place a pinch of turmeric on a grinding stone and grind until a yellow coating of turmeric is spread over the working surface. Grind all the other spices together on the yellow grinding stone. Add to Ethiopian stews towards the end of cooking.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 109 Submitted By DIANE LAZARUS On 02-17-95
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