By ChicaMod Editor
The tamarind is a bittersweet –mostly bitter-seed pod that is native to the African continent but is now grown widely in the world’s tropics. It is chocolate-coloured, acidic, and is eaten fresh or cooked. Today we shall make Tamarind juice, and maybe tomorrow we shall make tamarind curry and chutney.
For tamarind juice, you will need tamarind pulp, boiling water, and honey or just plain sugar. Place the tamarind pulp in a bowl and dilute it with boiling water. Use the honey –or sugar if you prefer- to sweeten it, and then cover and let to stand overnight. Alternatively, you can allow to chill for a bit in the refrigerator, before serving. You can also add to the tamarind cinnamon, lime juice, or grated ginger. This makes for a very refreshing drink, especially in the hot season. No wonder it is a favourite in East Africa’s coastal areas.
.
