La Kama = Moroccan Good Karma
February 6, 2012
La Kama is an aromatic spice blend which harmonizes well with tagines, lamb or poultry dishes but also suits fish, soups and stews. This warm Moroccan concoction depends on the creator. Occasionally called “Tangier’s five spice,” la kama can be purchased at specialty stores or from spice vendors online, but also can be simply made at home. Somewhat similar to its more notable cousin, ras el hanout (Aug 11, 2009), la kama tends to have far fewer ingredients in the formula.
LA KAMA
1 T ground ginger
1 T ground turmeric
1 T finely ground black pepper
2 t ground cinnamon
1 t freshly grated nutmeg
Optional:
1/2 T coriander seeds, toasted and ground
1/2 T cumin seeds, toasted and ground
1/2 T ground cubeb pepper
Combine the spices thoroughly and transfer to a small jar with a tight fitting lid and store in the cupboard.
Pourboire: instead of the already ground versions, consider using a 1 1/2″ piece of cinnamon stick and black peppercorns, toasted and then ground.
