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Nectar de Tamarin (Tamarind Nectar)
Nectar de Tamarin (Tamarind Nectar) is a traditional Guinean recipe (from Guinea-Conakry) for a classic drink made from tamarind pulp dissolved in water and sweetened with sugar. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Tamarind Nectar (Nectar de Tamarin).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesSpice RecipesGuinea Recipes
Tamarind is native to West Africa and in this Guinean recipe it is transformed into a refreshing sweet and sour drink. Ideal for a hot day!
Ingredients:
1l water
230g fresh tamarind pods
200g sugar
Method:
Peel and husk the tamarinds. Place in a saucepan with the water and the sugar. Bring to a boil, reduce to a simmer and continue cooking for 10 minutes, stirring occasionally.
Take off the heat, turn into a heat-proof bowl and set aside to cool. When cold, cover and refrigerate over night. The following day, use your hands to mix the contents of the bowl thoroughly. Work on the tamarind pods, to loosen the pulp from the fibre cores.
Pass the mixture through a fine-meshed sieve to remove the seeds and fibres (discard these). The resultant tamarind nectar will be quite thick. If desired, you can dilute it down with some water at this stage.
Turn the drink into a pitcher then set in the refrigerator to chill for at least 2 hours before serving. This drink will keep in the refrigerator for up to a week.
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