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posted by Sim Aberson <firstname.lastname@example.org>
From Steve Raichlen's Caribbean Pantry Cookbook
* 1 1/2 lb fresh tamarind pods
* 1 garlic clove, minced
* 1 tsp salt
* 1 tsp freshly ground black pepper
* 1/2 tsp 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, pepper, cayenne, and
1 cup sugar. Knead together with your fingers to obtain a doughlike
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 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. Warm eaters to
nibble around the seeds.
Makes about 40 tamarind balls.