Takaungu Garam Masala

Takaungu is a small fishing village just South of Kilifi on the Kenya North Coast. This masala is mildly spiced. 

INGREDIENTS:
• 180 gms. coriander seeds
• 60 gms. cumin seeds
• 15 gms. fenugreek seeds
• 60 gms. Cloves
• 120 gms. cardamom seeds (preferably brown cardamom)
• 15 gms. teaspoon mace
• 15 gms. teaspoon nutmeg
• 60 gms. cinnamon
• 60 gms. black pepper 

PREPARATION:
1. Roast coriander seeds, cumin, and fenugreek seeds separately for a few minutes until their rich aroma is given off. Combine with all other ingredients and grind.

2. Pass the mixture through a sieve and store in an airtight jar.
Yield: about 20 tablespoons.

NOTE: Roasting the ingredients separately is important, since each gives off its characteristic aroma at a different time.


SAUCE 'SHAITANI' (Swahili for THE DEVIL'S DELIGHT)
.
(NOTE - this should only be attempted by consenting Adults in the privacy of their own kitchen. You have been warned !) 

Ms. Wamboi Gichui from Lanet, near Nakuru, writes:
"This recipe can be 'softened' with the addition of the juice of one fresh green lime blended into the puree mix. It goes very well with all meat and poultry dishes. We love it !"
Self-styled 'curry chef' Stan Mortimer from Leicester, U.K. insists: "One generous tea spoon of fresh honey added to this recipe ...
makes that sublime difference. Sheer culinary bliss !" 

INGREDIENTS (Serves two - for more, simply 'double up' according to numbers.)
• One tablespoon good Olive Oil
• Four FRESH finger length green (very HOT) chillies
• Three large cloves of FRESH garlic
• Three large ripe red tomatoes
• One wine glass of robust red wine
Preparation and Cooking time: approx. fourty minutes 

SIMPLE METHOD:
1. Skin the garlic, chop off stalk end of green chillies, remove 'eyes' from tomatoes.
2. Keep one green chilli, remove seeds (which go into the puree mix) and dice/ chop into small pieces.
3. Place all ingredients (tomatoes, three green chillies, cloves of garlic) - except diced chillies - into blender together with the red wine and prepare a puree mix.
4. Place olive oil in sauce pan, add puree mix and very gently reduce under a low flame/ heat for approximately forty minutes until almost all the moisture has evaporated.
5. Place mixture into a serving bowl, scatter the diced green chilli on top, cover and store in refrigerator until needed.
6. Best served same day.
.
MARIDADI (MORE ATTRACTIVE) METHOD:
1. Skin the garlic, chop off stalk end of green chillies, remove 'eyes' from tomatoes.
2. Wash three button mushrooms and slice into thin, small squares.
3. Dice/ chop the garlic, seed the green chillies (keeping the seeds for the puree mix) and dice/ chop into small pieces.
Keep one small teaspoon of the diced chilli for final decoration.
4. Place the tomatoes, green chilli seeds and red wine into the blender and prepare a puree mix.
5. Place olive oil in pan with very low heat/ flame.
6. Add the garlic, mushrooms and green chillies and 'sweat' under a lid for two minutes, before adding the tomato and wine puree, and proceed as above.
7. Garnish with the teaspoon of diced green chillies. 

IMPORTANT HEALTH WARNING: If this is your first time to make this sauce and you are not familiar with the effects of green chillies you should prepare this recipe with just ONE green chilli - and then slowly work your way up to professional status*.

(*Some seriously dysfunctional addicts in Shanzu make this recipe with six
green chillies and four cloves of garlic - so much for sea-level and sanity !)