If I say “Colombo” to you, you're likely to say goat colombo, pork colombo, chicken colombo... I can see you salivating on the other side of your screen. I'm the famous colombo paste, also known as Massalè, a veritable nugget of West Indian cuisine. I bring exotic, spicy flavors to traditional dishes. 

Originally from the West Indies and inspired by Indian curry, my preparation is a skilful blend of Creole spices that sublimates meat, fish and vegetables. More elaborate than simple colombo powder, I add consistency to your culinary preparations.

What does Colombo paste from the West Indies consist of?

• Turmeric, which gives it its beautiful golden yellow color,
• Cumin and coriander, for an intensely aromatic touch,
• Garlic, onion and thyme, to enhance the richness of the flavors,
• Vinegar and oil, for a creamy texture and optimal preservation.

TASTING TIP:

I'm ideal for preparing the famous West Indian colombo, a tasty simmered dish based on chicken, cabri, fish or vegetables. Here are a few other uses:

• Marinade for meat, poultry and fish,
• Sauce base for a fragrant, flavorful colombo,
• Seasoning to enhance roasted vegetables or Creole rice,
• West Indian curry spice, perfect for revisiting exotic dishes.