Ingredients
Tamarind
- 300 gtamarind pods, or 200 g tamarind pulp block
- 1.5 litreswarm water
To finish
- 200 gsugar, or to taste
- a pinch of salt
- 1 tspvanilla, optional
Sometimes
- a little grated nutmeg
- fresh mint
- a squeeze of lime
To serve
- very cold, over ice, or half frozen in a sachet
Directions
- Press the shell between your fingers until it cracks and peel it away. Pull off the fibrous strands that run along the pulp, which are unpleasant in the finished drink.
- Put the pulp in warm water and leave it for at least two hours. Use warm rather than boiling water, which extracts well without cooking the flavour flat.
- Squeeze and rub the pulp between your fingers as it soaks. The hard seeds are discarded and never blended. Strain it twice for a smooth drink, since tamarind is fibrous.
- Press the pulp firmly, since a good deal of flavour stays behind otherwise. Now the concentration, which needs judging.
- Taste the strained liquid: it should be aggressively sour, more so than you would want to drink. Add more water only after tasting and sweetening. Now the sweetening, which needs a generous hand.
- Add sugar gradually and taste as you go. Dissolve it in a little warm water first, since granulated sugar will not dissolve in a cold liquid.
- Serve it over plenty of ice, in a glass or from a sachet. Stir it before pouring, since it separates on standing. It keeps three or four days refrigerated.
Technique
- The pulp must be worked by hand as it soaks to separate it from the seeds.
- Never blend tamarind with the seeds still in it.
- It needs far more sugar than most fruit drinks.
Substitutions
- Seedless tamarind paste, which is far quicker.
- Tamarind concentrate, used sparingly since it is strong.
Variations
- With vanilla or nutmeg, which is common.
- Frozen in sachets, as street vendors sell it.
- With mint and lime added.
History
Sold in frozen sachets and bottles by street vendors, dakhar being the Wolof word for tamarind.
Frequently asked questions
What is Dakhar?
Dakhar is a drink from Senegal: tamarind pulp soaked, strained and sweetened into a sharp brown drink. Sold in frozen sachets and bottles by street vendors, dakhar being the Wolof word for tamarind.
How long does Dakhar take to make?
Dakhar takes 20 min plus 2 hr soaking of preparation and none of cooking. The recipe makes 1.5 litres. It is rated easy to make.
What can I substitute in Dakhar?
Yes, within limits. Seedless tamarind paste, which is far quicker. Tamarind concentrate, used sparingly since it is strong.
What is the most important thing to get right in Dakhar?
Put the pulp in warm water and leave it for at least two hours. Use warm rather than boiling water, which extracts well without cooking the flavour flat.
