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    You are in: Home / Cookbooks / Tamarind!
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    Recipes for Flavor of the Month in the North African/Middle East Forum 4/2010.
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    Compliments of the website which states: "The "massaman" indicates that the recipe is of a "musselman" or Islamic origin. It probably owes something to early Portuguese influences, and is similar in concept to the "sour and hot" Goan-style vindaloo dishes. By Thai standards this is usually a fairly mild curry." Begin planning your menu and preparing the ingredients the day before.

    Recipe #141798

    A Middle Eastern-flavored iced beverage from a local source. Shhh!! You have my blessing to play with the ingredient amounts as you please.

    Recipe #386942

    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

    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

    ZWT7 South & Central America. You may use this on toasted bread with butter which tastes very good says the poster at The tamarinds of India have longer pods containing 6-12 seeds, whereas African and West Indian versions have short pods containing 1-6 seeds. Fruit of the South American tamarinds are identical to the original African variant.

    Recipe #417338

    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

    This is a Gordon Ramsey recipe that I found to go with the Morrocan Stuffed Chicken & Roasted fennel recipe I have posted on here. Though this chutney is of Indian cuisine it goes very well with both Indian & North African dishes. You can store this up to 3 days before using, and in my opinion aking it up in advance not only is easier, but tastes extra lovely too. *** You can use soft brown sugar OR jaggery.. RZ wont recognise jaggery so I have listed ingredient as soft brown sugar.

    Recipe #409555

    My kids love this dressing on salad.

    Recipe #17323

    Tamarind and Lentil Soup from the Arabian Gulf. Recipe by Vegetarian Journal

    Recipe #208590

    1 Reviews |  By Coasty

    This recipe uses tamarind for the tart component in this oyster dressing. Tamarind pulp can be found at Asian grocers. If not you can make your own using tamarind pulp soaked in boiling water, cool and then mash the pulp up. Push through a fine sieve.

    Recipe #401249

    I've made it as a sauce for everything from fresh veggies, fresh fruit (especially apples), to lettuce wraps. Also makes great sauce for main dish of meat, chicken or seafood. I've also made a great pita sandwich using the sauce with chicken and apples! Inspired by Cheesecake Factory's dipping sauce! Takes about 15-20 mins to prepare depending on kitchen efficiency, but allow a minimum of 30 mins to cool and set.

    Recipe #400026

    my moms satay sauce

    Recipe #393758

    Super tasty chutney, i eat it sinfully in only one sitting

    Recipe #405433

    The original recipe uses goat meat but lamb can be substituted. Serve over hot rice.

    Recipe #402751

    This is spice that is moderate by my terms and moderate by eaters of seriously authentic indian food. If you're sensitive to careful as you add the jalapenos because you might be sensitive to the red chiles. My way: 6 whole red chiles, soaked in oil, added to recipe but removed before serving. I use 1-3 whole jalapenos or 1-2 jalapenos and a habanero...but I'm brave! Also works for chicken, beef, lamb etc! I only use about a pound or two of shrimp because I like a heavy sauce. If you're serving for commercialized indian appetites, you may want to blend the entire sauce. I like to simmer it first, blend it, then add the red chiles and shrimp. You can also drain off half of the sauce after cooking and blend it briefly. Your choice!

    Recipe #404845

    from Levi roots in saisnburys magazine feb 2010 not made yet but sounds yummy

    Recipe #407308

    Tempeh and sweet potatoes in in coconut curry sauce served over over rice. From "Cooking Light". Curry can be simplified using a curry paste or even curry powder.

    Recipe #405778

    We love chips and a dip, but they are not great buddies with our health. So here is a non creamy version of onion dip. It gives the same onion flavor we crave without the cream!! Even better it can be made in large batches and frozen and very easy on your pocket!!! What more easy on your pocket, healthy and makes in a jiffy!!!! Best ever game night companion:-)

    Recipe #412720

    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

    This two stage recipe is easy to prepare. The recipe looks difficult but is actually not that hard. I've been told that this soup is very common in Cambodia and just about everyone has their own way to preparing it. Can be served with jasmine rice on the side for adding to the soup.

    Recipe #413198

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