Ingredients
Tamarind
- 400 gtamarind pods
- or 250 g tamarind block
- 1.5 litreswarm water
The drink
- 250 gsugar, or to taste
- a pinch of salt
- 500 mlcold water
- 1 teaspoonvanilla, optional
Sometimes added
- a little ground ginger
- a few mint leaves
- a squeeze of lemon
To serve
- plenty of ice
- tall glasses
- or plastic sachets, as sold
Directions
- Crack the brittle shells with your fingers. Peel away the shell and the outer fibres. Pull all of them off as you go. Put the pulp into a large bowl. Pour the warm water over all of it.
- Warm water softens the pulp far faster. Cold water takes several hours. Let it soak for at least an hour. Squeeze the softened pulp with your hands.
- Rub it between your fingers in the water. Keep working until the seeds feel bare. Do not crush or blend the seeds.
- Work the pulp off, no more than that. Pour it all through a fine sieve. Press the pulp against the mesh firmly. Discard the seeds and the fibre.
- Strain it twice for a smoother drink. Judging the strained liquid takes a taste. Add the sugar to the strained liquid. Stir until it dissolves completely.
- Add the pinch of salt as well. Add the cold water to lengthen it. Taste it and adjust the sugar. It should be sweet and clearly sour. Add more water if it is too intense. Refrigerate it for at least three hours.
- Stir the jug well before pouring. Fill tall glasses with plenty of ice. Pour the drink over all the ice. It keeps four days refrigerated.
Technique
- Tamarind pulp is intensely sour with a slight fruity sweetness, dries on the tree and keeps well; whole pods must be shelled and de-seeded, block tamarind is shelled but still has seeds and fibre, and ready-made paste is fully strained.
- The seeds must never be crushed or blended, since crushed tamarind seeds taste bitter and make the drink gritty; work the pulp off them by hand and no more.
- Warm water softens the pulp far faster than cold, while boiling water is unnecessary and can make the drink taste flat.
Substitutions
- Tamarind block or ready-made paste both work in place of whole pods.
- Ginger, mint or a squeeze of lemon are all added in some households.
Variations
- Some households add ground ginger and others keep it entirely plain.
- It is sold frozen in sealed plastic sachets as well as in glasses.
- It is a Ramadan standard but is drunk all year round.
History
Tamarind pods from Sahelian trees are soaked and sweetened; the drink is a Ramadan standard for breaking the fast across Burkina Faso.
Frequently asked questions
What is Jus de tamarin?
Jus de tamarin is a drink from Burkina Faso: sweet-sour tamarind pulp steeped and strained into a chilled juice. Tamarind pods from Sahelian trees are soaked and sweetened; the drink is a Ramadan standard for breaking the fast across Burkina Faso.
How long does Jus de tamarin take to make?
Jus de tamarin takes 20 minutes plus soaking of preparation and none of cooking. The recipe makes about 2 litres. It is rated easy to make.
What can I substitute in Jus de tamarin?
Yes, within limits. Tamarind block or ready-made paste both work in place of whole pods. Ginger, mint or a squeeze of lemon are all added in some households.
What is the most important thing to get right in Jus de tamarin?
Rub it between your fingers in the water. Keep working until the seeds feel bare. Do not crush or blend the seeds.
