Tamarind Balls Recipe
Yield: 40 piecesRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Fresh tamarind pods,
1 tsp: Black pepper,
, abt 2 cups peeled pulp
1/2 tsp: Cayenne pepper,
1: Garlic clove, (s), minced
2 cup: Sugar or as needed,
1 tsp: Salt,
Directions:
Shell the tamarind pods and remove any strings from the pulp. Place
the pulp in a mixing bowl. Add the garlic, salt and pepper, cayenne,
and 1 cup sugar or to taste. Knead together with your fingers to make
a dough-like 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 the tamarind balls 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.
Warn eaters to nibble around the seeds.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 102
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
the pulp in a mixing bowl. Add the garlic, salt and pepper, cayenne,
and 1 cup sugar or to taste. Knead together with your fingers to make
a dough-like 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 the tamarind balls 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.
Warn eaters to nibble around the seeds.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 102
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp