Yield: 1 Servings
Measure | Ingredient |
---|---|
6 tablespoons | Coriander seed |
1 teaspoon | Anise seed |
1 teaspoon | Cloves |
1 teaspoon | Cumin seed |
1 teaspoon | Fenugreek seed |
1 teaspoon | Black peppercorns |
1 teaspoon | Toasted mustard seed |
1 teaspoon | Turmeric |
2 \N | Cloves garlic; chopped |
1 large | Onion; chopped |
½ \N | Congo (or habanero) pepper; seeds and stem removed, chopped |
\N \N | Water |
Philadelphia Online -- Philadelphia Daily News
Toast the spices in a dry skillet over medium heat until they release their aromas, about 3 minutes, taking care not to burn them. Transfer to a food processor and add the turmeric and remaining ingredients and process into a paste, adding water as needed. This paste will keep for about a week in the refrigerator. Yield: 1_1/2-2 cups. Source: ``Hot & Spicy Caribbean,'' by Dave Dewitt, Mary Jane Wilan and Melissa T. Stock, Prima Publishing, $14.95. Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <howle@...> on Aug 06, 1997