Malian Jus de Tamarin
The Quirky Foodster Team
Ingredients
- Tamarind pulp — 200 g (7 oz)
- Warm water, divided — 6 cups (1.4 litres / 48 fl oz)
- Sugar, or to taste — 3/4 cup (150 g / 5 oz)
- Salt — a pinch
Method
- Soak the tamarind pulp in 2 cups of warm water for 20 minutes, mashing occasionally to help it break down.
- Strain the mixture through a fine sieve into a jug, pressing firmly to extract all the pulp and liquid; discard the seeds and fibre.
- Add the remaining water, sugar and a pinch of salt, stirring until the sugar dissolves.
- Taste and adjust sweetness or dilute further with water as needed.
- Chill well before serving over ice.
Introduction: A tangy, cooling drink made by soaking tamarind pulp until its sour-sweet flavour infuses the water, sweetened to taste.
Cultural Background: Tamarind trees grow across Mali’s drier regions, and their sour pods are soaked to make this popular market drink, valued for both its refreshing tang and its reputed cooling effect during the hottest months.
Tips: Mash the tamarind thoroughly while soaking to extract as much flavour as possible. Adjust the water-to-tamarind ratio to taste, as tamarind sourness can vary between batches.
Variations: Add a few crushed mint leaves for extra freshness. Blend in a little grated ginger for a spiced version.
Storage: Store in a sealed bottle in the refrigerator for up to 5 days.
Reheating: This drink is served cold and is not reheated.
Nutrition: Per serving (approx.): 110 kcal, 0 g protein, 0 g fat, 28 g carbohydrate.
FAQs:
Q: Where can I buy tamarind pulp?
A: It’s available at African, South Asian and Latin American
Q: Is tamarind juice very sour?
A: It has a natural tartness, balanced here with sugar; adjust to your
- Tamarind pulp — 200 g (7 oz)
- Warm water, divided — 6 cups (1.4 litres / 48 fl oz)
- Sugar, or to taste — 3/4 cup (150 g / 5 oz)
- Salt — a pinch
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