Arniesha,I apologize if this dish in some way offended you. While we have given this recipe a more generalized name the flavors and spices used are commonly found in North African cooking. We have adapted some ingredients and spices to make a freezable dish, easily accessible here in the states. Our system, after all, is designed to streamline your time in the kitchen!Your are correct in that you will often see curry in many Indian and Asian dishes. However, There are many varieties of dishes called “curries”. For example, in many traditional cuisines,curry is simply defined as “a blend of spices for use in a sauce.” The precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. In fact a common North African spice blend, Ras el Hanout, popular in Moroccan cooking, often features cardamom, clove, cinnamon, paprika, coriander, cumin, nutmeg, peppercorn and tumeric. While it may be difficult for me to find Ras El Hanout in my local grocery store, I can find a variety of non specific curry blends that contain the majority, sometimes all of those spices. I still end up with a dish evoking all of the North African flavors I desire without leaving Ohio.My grandmother is a first generation American of Lebanese decent. I will frequently use Lebanese spices or ingredients to create an American dish that evokes, for me and my family, the flavors of our heritage. I do not often make special trips or go out of my way to order specifically Lebanese ingredients. If I want truely authentic cuisine I will frequent my favorite Lebanese restaurant. In the meantime, I can give a fond nod to my heritage with homemade hummus bought using ingredients and spices found at my local grocery store.