📝 About This Recipe
A beloved staple of Caribbean street food, Tamarind Balls are a delightful explosion of sweet, sour, and spicy flavors that capture the vibrant spirit of the islands. Crafted from the pulp of the tropical tamarind fruit and rolled in sparkling sugar, these chewy confections offer a nostalgic taste of childhood for many West Indians. Whether you prefer them with a fiery kick of Scotch Bonnet or purely sweet, these treats are the ultimate handmade snack for any adventurous palate.
🥗 Ingredients
The Tamarind Base
- 1 lb Sweet-Sour Tamarind Pods (shelled and strings removed, seeds left in)
- 1.5 cups Brown Sugar (firmly packed)
- 1/2 cup Granulated White Sugar (for coating the balls)
Spices and Aromatics
- 1 teaspoon Ground Cinnamon (freshly ground preferred)
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- 1/8 teaspoon Ground Clove
- 1/4 teaspoon Fine Sea Salt (to balance the tartness)
- 1/4 teaspoon Black Pepper (finely ground)
- 1/4 teaspoon Scotch Bonnet Pepper (minced very finely; optional for heat)
- 1/2 teaspoon Garlic Powder (traditional in savory-leaning versions)
- 1 teaspoon Vanilla Extract (pure extract)
Binding and Texture
- 2-3 tablespoons Flour (all-purpose, used only if the mixture is too sticky)
- 1-2 teaspoons Water (only if the tamarind is exceptionally dry)
👨🍳 Instructions
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1
Start by shelling the tamarind pods. Crack the brittle outer shells with your fingers and peel them away, ensuring you remove the long, vein-like fibers (strings) attached to the pulp.
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2
Place the cleaned tamarind pulp (with the seeds still inside) into a large non-reactive mixing bowl.
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3
Add the 1.5 cups of brown sugar, cinnamon, nutmeg, cloves, salt, black pepper, and garlic powder to the tamarind pulp.
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4
If you enjoy a spicy kick, add the finely minced Scotch Bonnet pepper. Be very careful to mince it finely so no one gets a large chunk of heat.
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5
Drizzle the vanilla extract over the mixture. This adds a beautiful aromatic depth to the tart fruit.
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6
Using clean hands or a sturdy wooden spoon, begin to mash and knead the sugar and spices into the tamarind pulp. This requires some elbow grease as the pulp is naturally sticky and thick.
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7
Continue kneading until the sugar has mostly dissolved into the pulp, forming a stiff, clay-like dough. If the mixture feels too wet to hold a shape, add the flour one tablespoon at a time.
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8
If the tamarind is very dry and won't come together, add water a few drops at a time. Be cautious; too much water will make them gooey and they won't set.
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9
Pinch off a small amount of the mixture (about the size of a large walnut) and roll it between your palms to form a smooth, round ball.
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10
Place the 1/2 cup of granulated white sugar in a shallow bowl or plate.
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11
Roll each formed tamarind ball in the white sugar until it is generously and evenly coated. The sugar provides a beautiful crunch and prevents the balls from sticking to each other.
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12
Place the coated balls on a baking sheet lined with parchment paper and let them sit at room temperature for at least 1-2 hours to 'set' and firm up.
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13
Once firm, transfer the tamarind balls to an airtight container. They can be stored at room temperature for up to two weeks.
💡 Chef's Tips
Use 'sweet' tamarind pods if you prefer a milder snack, or 'sour' pods for the authentic Caribbean pucker. Always wear gloves when handling Scotch Bonnet peppers to avoid skin irritation or accidental eye contact. If the pulp is extremely hard, you can steam the shelled pods for 2-3 minutes to soften them before mixing. Don't remove the seeds! Part of the traditional experience is sucking the pulp off the seed while eating. For a gourmet twist, add a pinch of lime zest to the outer sugar coating for extra brightness.
🍽️ Serving Suggestions
Pair with a cold glass of homemade Ginger Beer to complement the spicy notes. Serve alongside a refreshing Sorrel drink during the festive season. Include them on a tropical fruit platter for a unique texture contrast. Enjoy as a 'palate cleanser' after a heavy, savory meal like Curry Goat or Pelau. Pack them in small cellophane bags with ribbons for a charming, handmade Caribbean gift.