Anguilla Tamarind Balls is a traditional Anguillan recipe for a classic sweet or candy made by blending tamarind flesh with brown sugar and coating in granulated sugar. The full recipe is presented here and I hope you enjoy this classic Anguillan version of: Anguilla Tamarind Balls.
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Ingredients:
450g shelled tamarind
220g brown sugar
200g granulated white sugar for dusting and rolling
1 tbsp salt (optional)
Method:
Break the tamarind meat into pieces then combine in a bowl with half the brown sugar. Knead the sugar into the tamarind, whilst separating our and discarding the seeds and fibres. If the mixture is too stiff to work add in a little water to moisten.
Taste the mixture and add in enough of the sugar to sweeten to taste (I like mine a little on the sour side). If needed, add a little salt to taste.
Spread a little of the remaining brown sugar on your palm (this helps you roll the tamarind mixture). Now take a lump of the sweetened tamarind, place in your palm and roll into a ball about 4-5cm in diameter.
Spread some of the white sugar on a plate then roll the tamarind ball in this to coat.
Arrange the finished tamarind balls on a plate and chill in the refrigerator to firm.
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