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, dried and ground. Spices can be dried in the sun for two to three days, in a low temperature oven, or on top of the stove in a dry skillet. If using a skillet be sure to shake the spices constantly so they dont burn. Grinding is usually done with a mortar and pestle. Curry powders are not necessarily hot, they are made that way by the addition of chili peppers. Dry spices, grind to a powder and bottle in a airtight container. Use 2 teas. to every 200 g or 1/2 lb vegetable. NOTES : MasterCook formatted by Garry Howard, Cambridge, MA email@example.com Recipe by: Mrarchway@aol.com Posted to MC-Recipe Digest V1 #1028 by Walt Gray
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 36 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 83.8mg||3 %|
|Potassium 2042mg||54 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 29g|
|Protein 11.6g||17 %|
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Calories per serving: 198
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