Tamarind Balls

posted by Sim Aberson <>

From Steve Raichlen's Caribbean Pantry Cookbook

  • 1 1/2 lb fresh tamarind pods
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 2 cups sugar, or as needed

Shell the tamarind pods and remove any strings from the pulp. Place the pulp in a mixing bowl. Add the garlic, salt, pepper, cayenne, and 1 cup sugar. Knead together with your fingers to obtain a doughlike mixture.

Pinch off 1 inch pieces of the tamarind mixture and roll them into smooth balls between the palms of your hands. Place the remaining 1 cup sugar in a shallow bowl. Roll the tamarind balls in sugar until thoroughly coated, shaking off the excess.

Store in an airtight container, leaving a little space between each ball. Place a sheet of waxed paper between layers. Stored in a cool, dry place, tamarind balls will keep for several months. Warm eaters to nibble around the seeds.

Makes about 40 tamarind balls.

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