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Antiguan Tamarind Balls
A popular sweet and tangy treat made from tamarind pulp, sugar, and spices. These bite-sized candies are a delightful snack enjoyed by many in Antigua and Barbuda.
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- 250 g Tamarind pods(shelled and seeded)
- 1 cup Granulated sugar(for mixing)
- 1/2 cup Granulated sugar(for rolling)
- 2 tbsp Water(optional, if mixture is too dry)
- 1/4 tsp Scotch bonnet pepper powder(optional, for a spicy kick)
- 1/4 tsp Ginger powder(optional)
ðšâð³ äœãæ¹
- 1
Extract the pulp from the tamarind pods. You can do this by soaking the pods in warm water for about 15-20 minutes, then mashing them to loosen the pulp. Strain the pulp through a sieve, discarding the seeds and fibrous material. You should have a thick paste.
- 2
In a bowl, combine the tamarind pulp with 1 cup of granulated sugar. If the mixture seems too dry to form balls, add 1-2 tablespoons of water. Add optional spices like scotch bonnet pepper powder or ginger powder if desired.
- 3
Mix and knead the ingredients together until well combined. Taste and adjust sugar if needed, depending on the sourness of the tamarind.
- 4
Take small portions of the mixture and roll them between your palms to form small balls, about 1 inch in diameter.
- 5
Place the remaining 1/2 cup of granulated sugar on a plate or shallow dish. Roll each tamarind ball in the sugar until well coated.
- 6
Arrange the tamarind balls on a parchment-lined tray or plate. Allow them to set for at least 30 minutes at room temperature, or refrigerate for a firmer texture.
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- âWear gloves when handling the tamarind pulp as it can be sticky.
- âAdjust the sugar quantity based on your preference and the tartness of the tamarind.
- âFor a spicier version, add a pinch of cayenne pepper or finely minced scotch bonnet pepper.
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- Add a pinch of salt to balance the sweetness and tartness.
- Some recipes include a splash of rum essence for added flavor.