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- ½ lb sour tamarind in the shell
- 1 lb tamarind paste
- 1 clove garlic
- 3 wiri wiri pepper (more or less)
- ½ tsp salt
- Demerara brown sugar for rolling
Remove the tamarind’s outer shell and hand-pick the pulp and set aside in ¼ cup warm water Along with the tamarind paste. Don’t add too much water or the tamarind will be too soft.
Tamarind paste can be used alone. I prefer using the tamarind in the shell for the seeds. Depending on the amount of tamarind balls you want to make you can use more or less tamarind paste to bulk it up
Crush the garlic, peppers, 1 tbls sugar, and salt in a mortar and pestle to form a paste
Incorporate this spice mixture to the soften tamarind paste