Combine a pinch of fenugreek seeds, cumin seeds, and sage. I use a mortar and pestle but you can use the spice grinder. (dry roasting is an option but I don’t do it). Also if you have a spice grinder that is ok you can use that. Grind it till you have a course powder not too fine or you will lose all of the aroma. I put in mortar and pestle the 2 green cardamoms, a clove, the ginger slice I had washed and peeled fenugreek seeds, cumin seeds and I grind to a course powder without roasting first. it is everyone’s preference. I grind the nutmeg with a fine grater til I get a pinch of powder. I have some cinnamon powder I mixed that along with some turmeric powder and I give it a good mix and set it aside ready to use for my cooking. I make my spice blends for that meal only meaning for single use only because sometimes the longer ground spices sits and it hits the air that all of the flavors evaporate so I want to use them fresh while I can.
When I am out of ideas I blog hop and there are people who blog hop also like the people who are tamalpku and many others but this is not about Indian food in these next several posts. This is about food from Somalia. It is on the horn of Africa with several other countries Ethiopia Eretria and Djibouti.
I have some Somali neighbors and my husband comes home and smells their cooking he said it makes him hungry. I used this to put it saquur which is a stew that I got from mysomalifood.com. So far the spice is yummy. This recipe came from spicemixes.com but I made one change in it from dried to fresh ginger because it is what I have in my house and besides to me fresh tastes better and I did not roast these spices I don’t do that unless I am making sambar or rasam again back to the subject of this post is one of the African spices.
Ingredients: grated nutmeg, 2 green cardamoms, a thin piece of fresh ginger washed and peeled, a pinch of cinnamon powder, (if using a cinnamon stick break off a piece and grind it), a pinch of sage, a pinch of cumin seeds, a pinch of turmeric powder, a pinch of fenugreek seeds, a pinch of black pepper corns, 1 clove.
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