priligy tablets and emla cream

Tamarind Balls

On 9 May, 2012 by Sunina


  • 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
  • Using warm water to wet your hands and brown sugar, round the tamarind paste into 1″ balls. I prefer putting a tamarind seed in the middle but this can be omitted


3 Responses to “Tamarind Balls”

  • I found this dish to be crunchay and delishus.

  • Congraulations on a job well done Sue. Thank you for bringing Guyanese flavor closer to home. Tamarind Balls…mmm. Naiomi’s favorite. Thanks for the recipe and thank you Shaila for enabling you mom.

  • Woah this weblog is magnificent i really like studying your posts. Keep up the great work! You already know, lots of people are searching around for this info, you could aid them greatly.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>