Colombo is a type of curry found in the Caribbean islands of
Martinique and Guadeloupe. Although called a powder, this recipe,
based on one in The Best of Caribbean Cooking by Elisabeth Lambert
Ortiz, is in fact a paste.
Peel and crush the garlic; remove the seeds from the chilies and
mash. Combine all the ingredients and mix to a paste. Store in the
refrigerator for up to 6 weeks.
Recipe by The Complete Book of Spices by Jill Norman,
Viking Studio Books, 1991, ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the
herbs and spices- whole, mixed, ground.
