Simple Trinidadian Tamarind Or Tambran Sauce

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I remember walking through my neighborhood and seeing tamarind trees in nearly every other backyard, their branches heavy with long brown pods during tamarind season.

Whenever tamarinds were ripe and ready, my friends and I would gather as much as we could, stuffing our pockets with the sour-sweet fruit.

As an adult living away from my childhood neighborhood, I can’t find tamarind trees nearby, but I can always locate tamarind in the fridge section of my local supermarkets like JTA or Massy Stores.

The price may have gone up, but it’s still worth every penny when I’m in the mood for classic Trinidadian street foods like Pholourie, Aloo Pie, or Saheena.

In this post, I’ll share with you a simple, delicious Trinidadian Tamarind Sauce recipe that’s easy to make at home.

What is Tamarind?

Tamarind is a tropical fruit that grows in pod-like shells on large tamarind trees, which are native to Africa but now widely cultivated in tropical regions around the world, including the Caribbean, India, and Southeast Asia.

The fruit inside these pods is sticky, dark brown, and tangy, with a sweet-sour flavor profile that makes it incredibly versatile in cooking.

In Trinidad and Tobago, tamarind is often used to make sauces, candies, and even beverages. It can be enjoyed in its natural form as a snack or processed into a paste or concentrate to be used in various recipes.

What Does Trinidadian Tamarind Sauce Taste Like?

Tamarind sauce has a complex flavor that’s hard to describe in just one word. It’s sweet, tangy, and often has a spicy kick, depending on how much hot pepper you add.

The sweetness comes from added sugar, which balances out the natural tartness of the tamarind fruit.

When combined with spices like garlic, chadon beni (culantro), and hot pepper, tamarind sauce develops layers of flavor that enhance the taste of any dish it’s paired with.

Where Can I Buy Tamarind?

If you don’t have access to a tamarind tree like I did growing up, don’t worry, you can still easily find tamarind in local supermarkets or online.

• Tamarind Pods: You can find tamarind pods fresh or dried, depending on the season. The pods contain tamarind pulp, which is what you’ll need to make tamarind sauce. These require a little more effort to prepare, but the fresh flavor is worth it.
• Tamarind Pulp: Tamarind pulp is often sold in compressed blocks or jars. It’s made by removing the seeds and fibers from the fruit, leaving you with a sticky, concentrated tamarind paste. This is a convenient option if you don’t want to deal with de-seeding the tamarind pods.
• Tamarind Paste or Concentrate: Tamarind paste or concentrate is already processed and ready to use. You’ll often find it in jars or bottles. It has a stronger, more concentrated flavor than the pulp, so you may need to dilute it with water when using it in recipes.

In other parts of the world, you can find tamarind at international or Caribbean grocery stores, as well as online retailers like Amazon.

Trinidadian Tamarind Sauce Recipe

Ingredients:

• 1 cup tamarind pulp or tamarind pods (about 200g)
• 3-4 tablespoons sugar (adjust to taste)
• 2 cloves garlic, minced
• 2-3 leaves chadon beni (culantro), finely chopped (substitute cilantro if unavailable)
• 1 small hot pepper (optional for heat, Scotch bonnet or pimento works well)
• Pinch of salt
• 1-2 cups water (adjust for desired consistency)

Instructions:

Prepare the Tamarind:

If using tamarind pods, remove the shells and fibers from the pods, then soak the tamarind pulp in warm water for about 15-20 minutes. Once softened, use your hands to break up the pulp and remove the seeds. Strain the mixture through a sieve to separate the tamarind pulp from any leftover fibers or seeds.

If using tamarind pulp or paste, simply dissolve it in a bit of warm water, stirring until smooth.

Cook the Tamarind Mixture:

In a small saucepan, add the tamarind pulp and about 1 cup of water. Bring it to a simmer over medium heat, stirring occasionally.

As the mixture heats up, add the minced garlic, chopped chadon beni, and finely chopped hot pepper (if using). Stir well to combine.

Sweeten and Season:

Once the sauce has simmered for about 5 minutes, add the sugar and a pinch of salt. Stir until the sugar dissolves completely. Taste the sauce and adjust the sweetness to your liking.

Adjust Consistency:

If the sauce is too thick, add a little more water to thin it out to your desired consistency. Tamarind sauce should be thick enough to coat the back of a spoon but not too runny.

Let the sauce simmer for another 5-10 minutes, allowing all the flavors to meld together.

Cool and Serve:

Remove the sauce from the heat and allow it to cool to room temperature. Once cooled, you can transfer it to a jar or bottle and store it in the refrigerator.

Enjoy:

Serve the tamarind sauce with your favorite Trinidadian snacks like Pholourie, Sahina, Aloo Pie, or Doubles. It’s also great as a glaze for grilled meats, a dip for fried fish, or even drizzled over salads.

How to Store Tamarind Sauce

Tamarind sauce can be stored in the refrigerator in an airtight container for up to two weeks. If you want to make a larger batch and store it for longer, you can freeze the sauce in small portions. Simply thaw the sauce in the fridge when you’re ready to use it.

Tips for the Perfect Tamarind Sauce

• Adjust the Sweetness: Tamarind can be quite tart, so the amount of sugar you use will depend on your personal preference. Start with 3 tablespoons of sugar and add more if needed.
• Chadon Beni or Cilantro: Chadon beni (culantro) is a key herb in Trinidadian cooking, adding a bright, herbaceous flavor to the sauce. If you can’t find chadon beni, you can substitute with cilantro.
• Spice Level: For a bit of heat, add chopped Scotch bonnet or pimento peppers. Be cautious with Scotch bonnets—they are very spicy, so a little goes a long way!
• Use Tamarind Paste for Convenience: If you’re short on time, using tamarind paste or concentrate is a great shortcut. Just remember to dilute it with a bit of water since the flavor is more concentrated than fresh tamarind pulp.

Conclusion

Tamarind sauce is a versatile and flavorful condiment that is a must-have in any Trinidadian kitchen.

Whether you’re enjoying it with Pholourie, Sahina, Aloo Pie, or even as a glaze for meats, tamarind sauce brings a unique balance of sweet, sour, and spicy flavors that elevate any dish.

Read More of my recipes for Divali

Trini Curry Channa & Aloo (Patato).