Vegetable Colombo with plantain and mango
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Vegetable Colombo with plantain and mango

12.50 €

Ah Colombo! As you may have gathered, we’re not talking about the famous Inspector here, but rather the no less famous West Indian spice blend that lends an incomparable fragrance to dishes of the same name.

There are as many versions of colombo as there are West Indian families. Some would say that a true colombo contains eggplant, zucchini and potatoes. Others will refute that a ve-rie table colombo has only potatoes and chicken as garnish and certainly not a mix of vegetables… A West Indian mama told me: stop the polemics. A colombo contains the vegetables you find at the market, and that’s it. PS. no need to add rice.

So what is the West Indian culinary secret?

Shhhh! it’s called the séra, an essential taste
In West Indian cuisine, the finishing touch to a simmered dish is often taken off the heat. As soon as the dish is cooked, add a mixture of lemon juice and freshly squeezed garlic, perhaps with a little chopped parsley.
This small, full-bodied vinaigrette added at the end of cooking is unrivalled for adding pep and flavour to a dish.

In our dish we’ll also have sweet potatoes, plantain and mango, and the vegetables you find at the market, and that’s it.

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Colombo’s origins lie near India, in Sri Lanka, where the city of the same name is located. It first appeared in its present form in the West Indies in the 18th century, and its composition has evolved through contact with local spices.

The Colombo blend we use here is made from whole spices, guaranteeing freshness and incomparable flavor. Some of the spices, still whole, have been lightly roasted, especially for this recipe, in the purest West Indian tradition. The spices are then carefully blended and ground. Composed of coriander seeds, turmeric, pepper and thyme, Colombo is a very fragrant blend, similar to curry, without being spicy.

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