In Season: Tamarind

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.

In my opinion, tamarind is an underutilized and under-appreciated fruit (but then again, nobody asked me). Its flavours are so complex, ranging from sweet to sour and sometimes savoury. It hits every single flavour profile you could want in a dish and it pairs beautifully with spicy foods.

We included a bonus recipe for tamarind paste, which is undoubtedly the best way to preserve tamarind. It’s always great to have on hand since it makes it very easy to incorporate tamarind’s rich flavours any recipe, like those below and your everyday BBQ sauces and meat and fish marinades.

Homemade Tamarind Paste

COOK TIME: 20 mins

INGREDIENTS

•  1 pound tamarind fruit, peeled

DIRECTIONS

1. Place the peeled tamarind into a small pot. Pour enough water in the pot to cover the fruit and bring to a slow boil over medium-high heat.
2. When the fruit becomes tender remove from the heat and let it sit until it cools to room temperature.
3. Using your hands, crush and feel through fruit, removing the seeds. The water and fruit pulp should start to form a paste. Once all seeds and inedible bits have been removed, place the paste in a jar and store in the fridge or freeze.

Tamarind Jerk Shrimp and Coconut Steamed Rice Bowls

Try this colourful, spicy shrimp over creamy coconut rice.

COOK TIME: 30 mins

INGREDIENTS

•  1 pound peeled and deveined shrimp 
• 3 tablespoons mild jerk seasoning, paste preferably  
• 3 tablespoons Tamarind Paste (See above. Substitute: tamarind chutney) 
• 2 cloves garlic
•  1 tablespoon oil 
• Salt and pepper to taste
• For the rice
  •  1 cup rice
  •  1 3/4 cups coconut milk 
  • 1 teaspoon salt

DIRECTIONS

1. Rinse the rice in warm water, swishing it around with your hand. Continue until the water is no longer cloudy.
2. Place the coconut milk, rice and salt in a medium pot over medium-high heat. Bring it to a rolling boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until all the liquid is absorbed.
3. Pour the jerk seasoning and tamarind sauce into a medium bowl. Add the shrimp and toss until evenly coated.
4. Add oil to a frying pan over high heat. Sauté the garlic until golden, and then, add the marinated shrimp. Cook for 8 minutes, flipping once. It’s fully cooked when the shrimp turns pink and opaque. Season with salt and pepper to taste.
5. To serve, layer coconut rice and stew peas or black beans in a bowl. Add the shrimp on top and garnish with lime and or fresh herbs.

Tamarind Iced Tea

I learned about turmeric tamarind iced tea on my travels to Indonesia. This drink caught me off guard—it was so unexpectedly refreshing and palate-pleasing. I only found out it that it was made with turmeric, which has numerous health benefits, after chugging down a glass. I hope you enjoy this juice over a tall glass of ice on a hot Trinbagonian day.

YIELDS: 6 Servings

COOK TIME:30 mins

INGREDIENTS

•  1 cup Tamarind Paste (see above) 
• ¼ cup fresh turmeric 
• 1 cup palm sugar or brown sugar 
• 1 lime, juiced 
• 8 cups water 

DIRECTIONS

1. In large pot over high heat, bring the tamarind paste, turmeric, sugar and water to a quick boil. Simmer for 20 minutes.
2. Allow the tea mixture to cool.
3. Strain through a fine sieve into a pitcher.
4. Add lime juice to the tea and stir.
5. Serve chilled over ice with fresh lime wedges or slices.