Green masala from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on January 01, 2015

    I had issues blending this masala. Usually for wet masalas I use the smaller attachment to my food processor and for dry grinds a coffee grinder repurposed just for spice grinding. Next time I would grind the dry spices separately first because they never grind as they should except in the coffee grinder. Still, this is a flavorful mix- per the book it can be used to replace curry powder. Keep in mind it is only as hot as your jalapeños- I left the seeds and ribs in and it was still very mild.

  • TrishaCP on January 01, 2015

    Dishes using Green masala: Zanzibari pizzas p. 166; Duck skewers p.246; Boerewors sausage patties p. 281; Bobotie p. 285.

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