Tamarind Jam is used in many of Poké Food’s dishes. Inspired by a first taste at the brilliant Porthminster Beach Café, Poké created its own version which is made in a big batch, once a month. The jam is very versatile and is always on-hand to add to dressings, Guyanese dhal, wraps, dipping sauces and as a marinade for chicken, vegetables, tofu or fish. It can also be used as a glaze for sausages or in cheese on toast. Tamarind Jam is one of those things you will always be glad you have in the fridge.
Tamarind contains an array of vitamins and minerals, including magnesium, potassium, iron and B-vitamins and is also thought to have medicinal benefits. The polyphenols found in the plant have antioxidant and anti-inflammatory properties and whilst more research is needed, it is also associated with lowering blood sugar and reversing fatty liver disease.
Makes 1.5kg and will last in the fridge for up to six weeks.
1kg fresh tamarind (soaked, podded & strained)
400g palm sugar
1 tbsp rice wine vinegar
1 bunch coriander – stalks only
3 lemongrass stalks – bashed with a rolling pin
5 banana shallots
50g peeled ginger
2 skinny green chillies
2 cloves of garlic
4 kaffir lime leaves
1 tsp salt
Place the prepared tamarind, palm sugar, vinegar and water in a large pan and bring to the boil. Take off the heat and allow to cool slightly. Blend, and then cook out a bit further on a low heat.
In a food processor, mix the coriander stalks, lemongrass, shallots, ginger, garlic, chillies and lime leaves until you have a course paste. Fry this off in a pan on a low heat for about 7 minutes and then add to the tamarind mix in the bigger pan.
Nutritional Values (for 1.5K whole batch): 4362 kcals / 760g carbohydrates / 0g fat / 43g protein.
Recipes from the kitchen of Poké Food; nutrition that nourishes from the inside out.