Pó de Caril São Tomé (Sao Tomean Curry Powder) is a traditional Sao Tomean recipe for a classic curry spice blend of spices, herbs and dried citrus zest. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Sao Tomean Curry Powder (Pó de Caril São Tomé).
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The Sao Tomean version of curry powder is based on Portuguese spice mix with the exception that cloves and turmeric are added in São Tomé and Principe. This is typically used for chicken curries like Caril de Frango com Coco and fish curries.
If you don't have dried orange zest or lemon zest you can easily prepare this at home.
Wash and dry the lemons and oranges. Finely grate the lemon and orange zest using the small-hole grating side of a grater or a zester.
Pre-heat the oven at 120°C. Spread the zest in a single layer on a parchment-lined baking tray. Place this in the centre of your oven, then reduce the heat to 95°C. and cook for 15 to 20 minutes.
Shake or stir the lemon or orange zest to keep it from burning during this time. Keep a watchful eye on the zest during the final part of drying a lemon and orange zest will burn quite easily.
Store in an airtight jar or container when fully dry.
To prepare the curry powder, combine all the spices and herbs then stir in the dried zests.
Spoon into a jar seal and store in the refrigerator, where it will keep good for up to two weeks.
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