24 September 2007


Indian curries are either sharp and tangy or smooth and creamy. Most people associate "curry" with "Indian."

Thai curries are tropical and sweet because they like to put coconut and lemongrass into everything.

Chinese curry is warm and yellow.

Sub-Saharan African curries are by far the best. Warm, full-bodied, down to earth with just a hint of well-grounded sweetness. Alas they are also the least known. I wish more sub-Saharan Africans would open restaurants in the U.S.

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