As a little bit fella on the islands, this was a favourite snack of mine throughout main faculty days. Trinidad Tamarind Sauce for Doubles & Pholourie is a sweet-spicy-tangy condiment that was bought in small luggage alongside mango chow and aloo pie exterior Concord Corridor Presbyterian College.
This selfmade model brings again these childhood reminiscences, blended with a tangy tamarind, garlic, scotch bonnet, and culantro simmered to stability candy, spicy, and savory notes. It elevates snacks like pholourie, doubles, and aloo pie with its nostalgic island taste. Completely versatile, you possibly can serve it runny or thick, spicy or gentle; nevertheless you prefer it, this sauce brings again the heat of Caribbean road meals with each spoonful.
Ingredient Information
- Tamarind Pulp: Tart fruit pulp that gives the signature bitter base.
- Scotch Bonnet Pepper: Infuses the sauce with Caribbean-style warmth.
- Garlic: Provides pungent depth and savory taste.
- Chadon Beni (culantro): Offers natural brightness and authenticity.
- Floor Roasted Cumin (geera): Boosts heat and aroma.
- Anchar Masala: Provides that basic Trinidad dry spice taste.
- Brown Sugar: Balances the sourness with sweetness.
- Salt: Brings concord and depth to the sauce.
- Water: Helps dissolve tamarind and create the sauce base.
Cooking Notes from the Kitchen
- Soak and pressure tamarind to take away shells and seeds earlier than simmering.
- Mix peppers, garlic, and culantro for a smoother sauce and deeper taste.
- Simmer gently to meld warmth, sweetness, and sourness with out burning.
- Alter thickness by including water or simmering longer—a spread from drippy to spoon‑coating is all good.
Description
A tangy, candy, and spicy tamarind condiment made with scotch bonnet, garlic, and culantro, finest for dipping pholourie, doubles, and extra.
Substances
Directions
Take away shells and seeds from tamarind and soak in 3 cups boiling water till cool. Squeeze pulp to launch and pressure out seeds and fibers.
As soon as the water is chilly, use your arms in a rubbing movement to separate the pulp from the seeds.
Discard the seeds and any items of shell that will have been combined in.
Take away shells and seeds from tamarind and soak in 3 cups boiling water till cool. Squeeze pulp to launch and pressure out seeds and fibers.
In a saucepan, mix tamarind pulp liquid, blended combine, cumin, anchar masala, brown sugar, and salt. Deliver to a delicate boil.
Scale back warmth to simmer for 10–quarter-hour. Style and modify salt or sugar, then take away from warmth.
Enable to chill to the specified consistency; retailer within the fridge for as much as 3 weeks.
Supply: caribbeanpot.com
