Colombo paste

This colombo paste with sweet anise notes is delicious with sweet potatoes, green beans and cream, aubergines and courgettes. This exotic flavoured paste will enhance your chicken, goat, lobster tails, shrimps, pork and lamb dishes. Ideal with rice, vegetables and white meat, all served in a rich creamy sauce. You can also use it in your stews and sauces for poultry or fish fillets or with oven-roasted or pan-fried meat.

It is best used infused in sauces or cream to preserve its delicate aromas. Avoid boiling or cooking at too high a temperature.

Colombo is a West Indian spice mix appeared in the West Indies at the end of the 19th century during the British colonisation with the arrival of coolies. It is an essential ingredient of Chicken Colombo and is also perfect with seafood, meat and vegetarian dishes.