Today's post is all about this sauce that I am addicted to. Every time my best friend is coming to visit me I make sure she brings me cheese from Trinidad (it's a real thing) and tamarind or as we say it, tambran sauce. This savory sauce can be used on anything, but I especially love it on doubles or bake and shark.
You will want to try this sauce on everything. It really adds flavor to food. And you don't even need to use a lot of it. When I made this sauce, my mom grabbed some to eat with her chicken and rice dinner.
I was lucky to find fresh tambran at my local Caribbean market and quickly grabbed up a packet to make this sauce. My dad found it very funny that I had to buy this from a store versus going to someone's yard to asking them for some.
I got home and started the cleaning these. The outside shell of the tambran is hard and we do not need it at all so I hired my mom and we started cracking. I also needed to get the "membrane" (the veins) off.
Once it is cleaned we just need to boil these down till the "meat" disintegrates to a consistency you like and then you remove the seeds and any membranes you may have missed in cleaning. Add your spices and sugar your sauce is done. Tambran is a very tart fruit and the sourness may vary depending on the batch that you get. Adjustments would have to be made to the right taste that you want.
This can be easily stored in a bottle in a fridge, which is what I did so that I could have this handy whenever I whip up something really good. My fridge has tambran sauce and mango chutney in it for those days. I probably will need some more mason jars soon.
I know that tambran is not readily available everywhere, but I also wonder if other countries use this for anything else. Anyone knows? Let me know
Anyway, I live by the rule that Fridays are for easy things or for hang outs with your friends. So have a great weekend and thanks for stopping by!!
Tamarind "Tambran" Sauce
Prep Time: 00:30
Cook Time: 00:45
Keywords: Dip Caribbean
- 12 tamarinds, shelled
- 2 + 1 cup of water as needed
- 2 tblspoon brown sugar
- 1 pinch of salt
- 2 cloves garlic, crushed
- 1 hot pepper (de seeded to reduce heat if needed)
- 2 leaves of chadon beni (culantro)
Remove veins from tamarind as best as you could
In mortar mash together pepper, garlic and chadon beni (culantro)
Run water over tamarind to wash off any loose shells that may have stuck on
Add cleaned tamarind to sauce pan
Add 2 cups water to tamarind and leave to boil on a low boil
Let boil for 20 mins, till tamarind starts to separate from seeds.
Keep adding water if needed.
Use a potato masher to help pulp separate
Add water if needed to the consistency you want.
Add mashed spices to tamarind
Add more sugar and/or water if needed.
Leave sauce to cool
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