Standardized Recipe for Colombo Sauce
Colombo sauce is a Caribbean version of Indian curry, adapted with local spices and Creole know-how. Today, it is emblematic of Caribbean gastronomy and represents the history of cultural and culinary mixing in the Caribbean.

Origin and History of Colombo Sauce
Colombo sauce is closely linked to the cuisine of the French West Indies (Guadeloupe, Martinique), but its origin is a blend of cultural and historical influences:

Indian Origins
The name "Colombo" comes from the Tamil word kulambu, meaning "sauce" or "curry." This sauce is directly inspired by Indian spice blends and curries. In the 19th century, Indian workers were brought to the Caribbean as laborers on sugarcane plantations after the abolition of slavery. They brought with them their culinary traditions, especially the use of spices and spice blends called "curry."

Caribbean Adaptation
The Caribbean people adapted these Indian spice blends by using local ingredients (such as allspice leaves, Caribbean chili pepper, turmeric — the key ingredient in Colombo) to create a unique blend. Colombo sauce became a typical dish of the French Caribbean, symbolizing the culinary fusion between India, Africa, and Europe.

Colonial and Creole Influence
Colombo sauce also reflects Creole cuisine, which fuses African, European, Indian, and Amerindian influences, creating a rich variety of flavors and spices typical of the islands.

Ingredients

• 2 tablespoons of Colombo powder (spice blend: turmeric, coriander, cumin, fenugreek, mustard, pepper, clove)

• 2 medium onions, finely sliced

• 2 crushed garlic cloves

• 1 ripe tomato, diced, or 2 tablespoons of tomato paste

• 1 sprig of fresh thyme

• 2 allspice leaves (Caribbean bay leaves)

• 1 whole Caribbean chili pepper (optional, remove before serving)

• 1 tablespoon vegetable oil (sunflower, peanut, canola)

• 200 ml water or broth (vegetable, chicken, etc.)

• Salt and pepper to taste

Preparation

1. Heat the oil in a saucepan.

2. Sauté the onions and garlic until translucent.

3. Add the Colombo powder and stir well to release the aromas.

4. Add the tomato or tomato paste, then add the thyme sprig, allspice leaves, and whole chili pepper.

5. Pour in the water or broth.

6. Season with salt and pepper, then simmer gently for 15 to 20 minutes until the sauce thickens and flavors develop.

7. Remove the chili pepper and leaves before serving.

Colombo sauce is served with meats, fish, or vegetables. It is fragrant and deliciously spiced, while remaining mild.