📝 About This Recipe
A nostalgic staple of Caribbean childhoods, this Tamarind Stew is a luscious, sweet-and-tangy preserve that captures the essence of the tropics. Ripe tamarind pods are slow-simmered with aromatic spices and brown sugar until they transform into a thick, jam-like nectar. It is a vibrant explosion of flavor that balances sharp acidity with deep, molasses-rich sweetness, perfect for snacking or as a versatile dessert topping.
🥗 Ingredients
The Tamarind Base
- 1 pound Ripe Tamarind Pods (shelled and strings removed)
- 3 cups Water (filtered)
Sweeteners and Aromatics
- 2 cups Dark Brown Sugar (packed)
- 1/2 cup Granulated Sugar
- 1 large Cinnamon Stick (cracked)
- 3-4 pieces Whole Cloves
- 1 piece Star Anise
- 1 inch Fresh Ginger (peeled and sliced into coins)
- 1 teaspoon Vanilla Extract (pure extract)
- 1/4 teaspoon Salt (to balance the tartness)
Optional Texture
- 1/4 cup Golden Raisins (optional for extra chewiness)
👨🍳 Instructions
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1
Prepare the tamarind by removing the hard outer shells and pulling away the fibrous 'strings' that run along the sides of the pulp.
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2
In a large, heavy-bottomed stainless steel saucepan, combine the cleaned tamarind pulp (with seeds still inside) and the 3 cups of water.
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3
Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer for 10-12 minutes until the tamarind softens and the water turns a deep brown.
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4
Using a potato masher or a sturdy wooden spoon, gently press down on the tamarind pods in the pot to help release the pulp from the seeds without breaking the seeds.
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5
Add the dark brown sugar, granulated sugar, and salt to the pot. Stir continuously until the sugar has completely dissolved.
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6
Toss in the cinnamon stick, cloves, star anise, and ginger coins. These spices will infuse the syrup with a warm Caribbean soul.
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7
Lower the heat to a gentle simmer. Cook uncovered for 30-35 minutes, stirring occasionally to prevent the sugar from scorching at the bottom.
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8
If using raisins, stir them in during the last 10 minutes of cooking so they plump up in the syrup.
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9
Watch for the visual cue: the liquid should reduce and thicken into a glossy, heavy syrup that coats the back of a spoon. It will thicken further as it cools.
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10
Remove the pot from the heat and stir in the vanilla extract. Let the stew sit in the pot for 15 minutes to finish steeping.
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11
Using tongs, remove the large whole spices (cinnamon, cloves, ginger, star anise) and discard them.
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12
Transfer the stew to sterilized glass jars. Allow it to cool completely at room temperature before sealing and refrigerating.
💡 Chef's Tips
Use a non-reactive pot (stainless steel or enamel) because the high acidity of the tamarind can react with aluminum or cast iron. Don't remove the seeds! In traditional Caribbean tamarind stew, sucking the syrup off the seeds is part of the eating experience. If your tamarind is exceptionally tart, feel free to add an extra 1/4 cup of brown sugar to taste. For a spicy kick, add a tiny pinch of cayenne pepper or a slice of scotch bonnet pepper while simmering. If the stew becomes too thick after cooling, simply stir in a tablespoon of warm water to loosen it up.
🍽️ Serving Suggestions
Serve a spoonful over a block of cream cheese with crackers for a sweet and savory appetizer. Swirl into a bowl of warm rice pudding or vanilla bean ice cream. Spread onto buttered toast or fresh Caribbean 'hard dough' bread. Mix a tablespoon of the syrup into sparkling water for a refreshing tamarind cooler. Enjoy it straight from the jar as a traditional 'sweetie' or confection.