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 Click Here To Visit Ling & Sons Supermarket!
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 Tamarind Fruits (Tamarijn) |
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Welcome to the Local Cuisine page! Every month we will feature a recipe for a typical Aruban dish or delicacy. You can print out this page and start up your own Aruban recipe book! If you're interested, you can also check out some of the experts on Aruban cuisine. This Month's Recipe:
(Makes 1 Quart) Select Shell them, leaving a bit of the stem attached to each fruit. Score each tamarind deeply along the stem side, cutting through the pulp to the seed. Place fruit in a three-quart pyrex or enamel saucepan until the pan is three-fourths full. Cover the fruit with water and let stand for twenty-four hours, or until the seeds float to the surface of the water. Strain and reverse the liquid, which will be very bitter.
To remove all sediment and any bits of shell, strain the liquid a second time through a
double thickness of cheesecloth. If necessary, add water to make five cups, and return the
liquid to the saucepan.
Place on high heat and boil vigorously for at least twenty minutes. Skim off any foam appearing on the surface. Permit the syrup to cool. It should have a clear, amber color. If stored in a sterilized container, tamarind syrup will keep indefinitely in the refrigerator. To serve, pour syrup over ice cubes and dilute to taste with cold water. 4 cups sugar
The Latin name already tells us that this tree belongs in South East Asia, although originally it comes from the Sahel. Initially it was cultivated on our islands but as it has run wild now it has spread over the islands. It is one of our most beautiful shade trees. The stem grows straight upright and the branches spread out from it. They bow down at the ends and in this way form shady, cool cupolas. The leaves are pinnated. The flowers are inconspicuous but seen up close show a beautiful pattern: yellow with red stripes. The pods are thick and knobby and contain the flat seeds embedded in a pulp which has a sour taste. If you let it draw and then add sugar the pulp makes a delicious syrup ("stropi di tamarijn"). Formerly during Lent people used to eat soup of tamarind with "funchi" (a kind of thick porridge from millet meal) on Fridays. The pulp can be eaten plain too; it has a laxative effect. Birds too like the Tamarind as a source of food. Parrots and parakeets are very apt at opening the pods to get at the contents. The yellow oriole often builds its large hanging nests in the branches of this tree.
(Compiled by Lisa Tromp) We will post new recipes every month, so keep coming back!
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JAN 05 99 |
[ This page was last updated on Friday, January 04, 2008 ] [Facts] [Business]
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