Saint Lucian Tamarind Balls
The Quirky Foodster Team
Ingredients
Method
- Place the tamarind pulp in a bowl and knead by hand to soften and break it up, removing any remaining seeds or fibres.
- Add the sugar, salt, and ginger or cayenne if using, kneading until fully combined into a firm paste.
- Pinch off small amounts and roll into balls about the size of a marble.
- Roll each ball in extra sugar to coat.
- Let sit uncovered for a few hours to firm slightly before serving.
Introduction: A sweet-and-sour rolled candy made from tamarind pulp, sugar and a hint of spice.
Cultural Background: Tamarind trees grow throughout Saint Lucia, and their tart pods are transformed into this popular sweet, sold by street vendors and enjoyed as a tangy contrast to the island’s many sweeter treats.
Tips: Wear gloves or lightly oil your hands, as tamarind can stain. Adjust sugar to taste, since tamarind pulp varies in tartness.
Variations: Roll in a mix of sugar and a pinch of chilli powder for a sweet-spicy version popular with some vendors; add a few chopped nuts for texture.
Storage: Store in an airtight container at room temperature for up to 3 weeks.
Reheating: This is a no-cook candy and is not reheated.
Nutrition: Approx. 60 kcal, 0 g protein, 15 g carbohydrate, 0 g fat per ball.
FAQs:
Q: Where can I find tamarind pulp?
A: Look for pre-packaged deseeded tamarind pulp or paste at Caribbean, Asian or Latin American grocers.
Q: Why are tamarind balls sometimes spicy?
A: Some vendors add cayenne or chilli powder to the sugar coating for a sweet-and-hot version, a popular regional variation.
- Tamarind pulp, deseeded — 250 g (9 oz)
- Sugar, plus extra for rolling — 150 g (3/4 cup)
- Salt — 1/4 tsp
- Ground ginger (optional) — 1/4 tsp
- Cayenne pepper (optional, for a spicy version) — 1/4 tsp
Please log in to leave a comment.