Tamarind Balls — Print Recipe — The Culinary Codex

Tangy, sweet, and slightly spicy tamarind pulp rolled into balls with sugar and a touch of pepper, an addictive Grenadian street snack.

Ingredients

1 Remove all seeds and fibres from the tamarind pulp, leaving only the soft, sticky flesh.
2 Combine tamarind pulp with sugar, salt, and pepper. Knead with your hands until well mixed.
3 Pinch off small portions and roll into balls about two centimetres in diameter.
4 Roll each ball in granulated sugar to coat evenly.
5 Place on parchment paper and let sit at room temperature for an hour to firm slightly.
6 Store in an airtight container. They keep for weeks at room temperature.

Did You Know?

Tamarind balls are so popular in Grenada that school children trade them like currency during recess.