Recipe by UmmBinat
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 www.inmamaskitchen.com.
Top Review by Andi of Longmeadow Farm
This is so fresh you might want to be careful - as it is so great tasting it might slap you! I loved this and used the last of the cherries from the garden - I even used some greenies and the whole taste was so wonderful with the balance of cumin and fennel. I could of easily eaten a whole bowl full myself - these little beauties just popped with flavor right inside your mouth. I cut mine in half - and they just slurped in the dressing. Just outstanding!!
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon fennel seed
- 2 teaspoons tamarind paste
- 2 tablespoons hot water
- 1 -2 teaspoon mild honey
- 1 tablespoon extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 cups mixed cherry tomatoes, halved (1 pound)
Directions See How It's Made
- Toast cumin and fennel seeds then coarsely crush using a mortar and pestle.
- Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended. Add tomatoes and toasted seeds and toss to coat. Let stand at room temperature 1 hour, then season with salt to taste. (We found if it sat many more hours in the fridge it was not to our tastes at all because the fennel flavour became stronger.).