Tamarind balls

Yield: 40 pieces

Measure Ingredient
1½ pounds Fresh tamarind pods
\N \N (abt 2 cups peeled pulp)
1 \N Garlic clove(s), minced
1 teaspoon Salt
1 teaspoon Black pepper
½ teaspoon 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 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

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