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Combine all the ingredients in a spice mill and process to a fine powder. Store in an airtight jar. Yield: About 3/4 cup. "This blend is the hottest curry powder we found in Africa, although some pastes like harrisa and berbere might top it on the heat scale. Traditionally in Malawi, spices are sun-dried before being ground and are not toasted. Note the large amount of cloves in this recipe, a possible influence from nearby Madagascar, a clove-growing island." From "A World of Curries", by Dave DeWitt and Arthur Pais (ISBN 0-316-18224-9), and is published by Little, Brown & Company. Richard Strayer, Los Angeles, CA, USA CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (599g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 299 (42%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 0mg||0 %|
|Sodium 243.7mg||8 %|
|Potassium 3087.7mg||81 %|
|Total Carbohydrate 121.1g||36 %|
|Dietary Fiber 51.9g||208 %|
|Sugars, other 69.2g|
|Protein 23.9g||34 %|
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Calories per serving: 705
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