Colombo is a type of curry found on the Caribbean islands of Martinique and Guadeloupe and the seasoning in this dish is known as Colombo Powder. Colombo cooking originated with Sri Lankan emigrants who came to the French West Indies as plantation workers. Poudre de Colombo is a thick curry-like stew traditionally made with goat, lamb or pork. Colombo powder does not get its subtle heat from chiles like most curry powders but instead from brown mustard and black pepper. The result is a sharper flavor with less heat than more traditional Indian curries. To make a one pot Colombo you begin by browning the meat (typically pork or lamb). Once browned the meat is removed from the pot and the garlic, onions, fresh ginger and the Colombo powder are added and cooked in the oil and meat juices. Once the vegetables are translucent the meat is then returned to the pot and water is added along with bonaito and calabaza (Caribbean sweet potato and pumpkin). Bring to a boil and then turn down to simmer until cooked. Rice is served separately. Some variations of this curry type stew include additional ingredients ranging from tomatoes, coconut milk, eggplant, okra and lime juice. This Colombo Powder is hand blended from coriander, fenugreek, turmeric, brown mustard, black pepper, cumin, cloves and long grain white rice (as a thickener).
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