From Fairchild Tropical Botanic Garden Virtual Herbarium Database
by Noris Ledesma Curator of Tropical fruit
Tamarind Recipes
Tamarindus indica
A fine dust wafts up from the hard-packed Caribbean ground - it has
not rained for what seems an eternity. The tamarind pod is smooth,
brittle to the touch; inside the pasty flesh clings tightly to the
hardened dark-brown seeds. Pressed to the lips, the tangy taste reminds
one that life remains in spite of the oppressive drought. Originating
in India, but firmly entrenched in the Americas, the tamarind’s sweet
and sour favor is used as a refreshing drink, a spicy candy, and as the
base of chutneys and Worchester sauce. It is a flavor that speaks to
the tropics.
Tamarind is well suited to home garden production
in South Florida. It makes an attractive accent tree. Tamarind needs
full sun and will grow to a height of 30 feet. It will begin to fruit
in three to four years. Seedlings from sweet Thai tamarinds should
yield extremely sweet, acidless fruit.
Fresh Tamarind Recipe
20 fresh tamarinds
6 cups water
¾ cup sugar
Add tamarinds to water and let stand 10 hours. Stir well, strain. Add sugar and chill. Serve with cracked ice.
Sweet Tamarind Chutney
2 cup of tamarind pulp (30 tamarinds, peel and remove the seeds)
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground black pepper
8 ounces (1½ cups) brown sugar
½ teaspoon salt
3 fresh green jalapenos – quartered
2 large onions- diced
3 tsp. mashed garlic
1 cup dark raisins
Place
all ingredients in heavy saucepan over medium heat. Bring to boil.
Lower heat and simmer for about 15 minutes, stirring frequently. Remove
from heat, cover, and let stand for about 12 hours. Serve it with
crackers or any meat.
Tamarind Salsa
1 cup of tamarind juice (Soak 10 tamarinds and extract juice)
2 oz flour
1 pinch grated ginger
1/8 cup red onion, diced
2 green chilis
1 teaspoon cumin seed
½ teaspoon salt
1 tablespoon butter
1 tablespoon sugar
Heat
the butter, salt, onions and chilis. Add the tamarind and the rest of
the ingredients and stir constantly until slightly reddish brown in
color.
Marinate the chicken with onions, oregano, salt and pepper. Bake or grill the chicken.
To serve, warm the salsa over medium heat, plate the chicken and spoon on some tamarind salsa.
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