Marinades, soups, stews, even eat it straight from the pod – the Mauritian chef on the endless uses for this adaptable seasoning
Tamarind pods grow on trees in hot climates all over Asia and Africa. You can also find them in corner shops and online. Crack the outer shell and inside there’s a fibre that holds pulp – tangy, with a slightly sweet undertone – and seeds together. Take the shell off, soak the sticky insides in hot water for about half an hour, then mash it up, take out the seeds and you’ll have a thick brown liquid.
In Mauritius, where I’m from, we add it to soups and stews at the end of cooking. We use it in marinades to tenderise meat. We might cook it down with a bit of sugar and chilli, then drizzle it over fried foods or desserts.
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