I honestly think tamarind stew is a right of passage for most Caribbean children. I grew up eating this confection during my breaks at school or as an after-school snack. Yup, a snack! Hey, it’s a fruit so it must be healthy lol. The last time I had tamarind stew I must have been somewhere in my late teens or early twenties (yes mind your business lol). I was so excited when I came across tamarind at my local Asian grocer, I just knew I HAD to create this sweet treat from my childhood. I even took the opportunity to create tamarind juice which was also a part of my upbringing.
I have to admit I never made tamarind stew but I was determined to recreate this treat. I wanted to achieve the correct aroma, taste, and consistency. Tamarind stew is essentially jam but with the seeds and stems included. I’m guessing the name came from the stew being cooked down until it thickens, I have no clue but that’s what I have always called it and that is what we are making today lol. I am trying to reduce waste in my home so everything has a purpose. I said that to say the recipe I am about to share with you includes leftover tamarind pulp from the day I made my tamarind drink. Tamarind pulp is so concentrated, it has a lasting flavour, so it’s enough to make a drink and make a stew.
What you will need
- 200g tamarind or leftover pulp
- 200g or about 1 cup sugar
- 55g or about ½ cup water
- 1 cinnamon stick
- 2 bay leaves
- ¼ tsp citric acid or ¼ of lime juice
- 1/8 tsp salt
How To Make It
- Combine all ingredients in a pot and move to stove on low to medium heat (if you have sour tamarinds do not add citric acid until you taste the mixture while it cooks)
- Stir occasionally, this prevents burning
- As the mixture cooks, seeds will separate from the stems, this is normal
- The mixture will begin to thicken as the water evaporates. Continue to stir
- Taste and adjust the sweetness/tartness. Add 1/4 tsp at a time of citric acid, or 1/4 of lime juice ( 1/4 of a lime)
- Cook for about 20-30 minutes. Keep stirring
- Once the mixture starts pulling away from the sides and bottom, remove from heat and let cool
- Once cooled, transfer to a glass container for storage
Things To Note
- Please be careful as the mixture is extremely hot and tends to splatter as it bubbles. You can get seriously burned.
- The mixture will get glossy when it is ready, you want it to be thick but with some viscosity.
- As the mixture cools it will get thicker, you want to remove it from the stove once the mixture begins pulling away from the bottom.
- Cooking times will vary so it is important to watch your pot!
- Stems can be removed they are entirely optional however I left them in because the more flavour the better
- If you purchase sweet tamarinds, please add the citric acid/lime juice as it adds the tangy flavour tamarinds naturally have. If you purchase the sweet and sour ones, taste your mixture before adding citric acid or lime juice. You want to get a good combination of both sweet and tangy.
You can find tamarind at your local Asian grocer or any grocer that caters to international ingredients. Tamarind is very popular in South Asian and Caribbean communities and many others so you have a higher chance of getting it from stores that cater to these communities. So there you have it a sweet treat from my childhood, when I tasted what I just made my heart melted. I had a smile from ear to ear because of the sweet memories that came flooding back. I remember those 2oz miniature cups that used to be filled with this tamarind goodness as a child.
What are some of your favourite treats from childhood?
Soft Pastels Life 
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