Colombo is a high aromatic curry powder from a recipe found on the Caribbean islands of Guadeloupe and Martinique. Influenced by the plantation workers from Sri Lanka, this delicate spice mixture was developed there. Colombo is used to make a stew, with a bit of a thick and creamy sauce, traditional with meat from goats, porks or lambs.
Our Colombo also goes well with vegetarian or vegan food. You can use the curry powder in yogurt and use it as a vegetable dip.
Making a Colombo Stew
First fry the meat of your choice in a pen with some oil and then set it aside when it is brown from all sides. In the same saucepan, add garlic, ginger, onions (diced) and 1 tablespoon of Colombo. Stir fry the onions in the meat grate with medium heat. Put the meat back in the pot with water and diced sweet potatoes and Hokkaido pumpkin. Boil everything shortly and then simmer on low heat until the vegetables are soft. Serve your Colombo stew with rice.
Our fine Colombo is made with the following ingredients: turmeric, chili, coriander, fenugreek, fennel, ginger, mustart, pepper, cumin, salt.
May contain celery and mustard traces
Spices and mixtures should be stored in airtight packaging. Best suited for storing jars with screw lid closures. Refill your products and store them protected from the sun in a cool (15 ° C) and dry place.