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Recipes for Flavor of the Month in the North African/Middle East Forum 4/2010.
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This is a double-duty sauce -- it also does a stellar job as a basting sauce for a roasted whole bird!

Recipe #65729

This is awesome! My mother-in-law's hand-me-down recipe. Delicious!

Recipe #318016

2 Reviews |  By xenon

The real deal. Straight from the streets of Bangok.

Recipe #196219

A classic Peranankan (Chinese with Malay heritage) recipe I got off Women's Weekly magazine to which I had made some adjustments. Yummy stuff esp if the taste of sweet brown sugar contrasted with the subtle tanginess of tamarind marinade appeals to you. You should be able to purchase tamarind pulp (assam) from asian supermarkets. Tried it and it's always a winner at family reunion dinners.

Recipe #285806

Posted for FLAVOR of the Month - Tamarind in NA*ME forum. I can imagine this would be very good served with Recipe#443553 . From The Complete Middle East Cookbook, by Tess Mallos.

Recipe #417333

"Jerk Barbecue from Jamaica" by Helen Willinsky, neat little book jam packed with interesting reading. This dish serves a dual purpose; as a dessert with ice cream or as a side for meats or fish. I love the flavor of tamarind and there's no need to say that bananas are a wonderful fruit.

Recipe #235925

This is my take on the famous Thai dish, the real version of which I have enjoyed in Thailand on several occasions. Pad Thai is probably the most popular Thai noodle dish in the world. Like many Thai dishes it is sweet, sour, and salty all at the same time(a taste called "YUM"). Those of us that like our food spicy can put a little kick in this dish with ground chili.

Recipe #359404

I believe, the secret of tasty food is a balance of Sourness, Sweetness, Bitterness and Hotness and to bring them all together, a pinch of salt.

Recipe #303302

This curry is always a hit at my dinner parties. The coconut milk gives it a luxurious flavor and texture, and the tamarind gives it a piquant flavor. A good accompaniment to creamy and mild curries.

Recipe #413534

The raw version of the Indian favorite, the samosa for all the low carbers and raw foodies! From:

Recipe #373118

ZWT7 Africa. Tomato is a very popular staple and foodstuff in Africa. The tamarind is used in cooking as well. In southern Kenya, the Swahili people use it to garnish legumes and also make juices. In Madagascar, its fruits and leaves are a well-known favorite of the ring-tailed lemurs, providing as much as 50% of their food resources during the year if available. In northern Nigeria, it is used with millet powder to prepare kunun tsamiya a traditional breakfast item. Here pared with tomatoes and a little spice this would work wonderfully with other African dishes. Recipe from Contributor, Elinoar Moore on

Recipe #417344

This is my adaptation of the Cook's Illustrated recipe. Best with the tamarind but you can sub out 1/3 lime juice + 1/3 cup water. It's still good but not AS good. You must prepare everything before you start cooking or it gets chaotic! You can sub out boneless, skinless thighs. For more authenticity, you can add 3 c. bean sprouts, 2 T dried shrimp and 2 T Thai salted radish but I either don't like them or don't have them on hand and think it works fine without. If you want to add them add in step 15. Also, if you want to add fish sauce, add 3 T to the sauce mixture.

Recipe #295420

This is from Ingrid Hoffman, "Simply Delicioso." Putting here for safe keeping.

Recipe #334781

1 Reviews |  By chia

from today's NY Times, this looks like a lovely way to start the new year.

Recipe #99764

African cuisines are on the top in making delectable and unique tamarind recipes. Tamarind is native to Africa and grows wild throughout the Sudan were there is Arabian influence in their cuisine. This is also served in the Arabian Gulf as a meze. It has a very tasty flavour from the tart tamarind. Found on,

Recipe #417339

From 'A Year in my Kitchen' by Skye Gyngell. Really lovely comfort food good served with basmati rice and a huge dollop of Greek Yoghurt or as a side dish to go with a heaped plate of garlicky sticky Roast Lamb and a huge bottle of decent red wine. For Roasted Spice Mix see "Recipe #348582"

Recipe #349044

Tamarind's citrus-sour flavor is wonderful with chipotles. The sauce in this is dark, smoky, sweet and firey!

Recipe #354659

a yummy caribbean coconut shrim with a special tamarind sauce. It says concentrate, but tamarind paste works fine, can be found in caribbean or asian markets.

Recipe #373524

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