This is a post to say goodbye. Don’t worry, nobody is going anywhere, not literally at least. I think I am being too melodramatic. Does that happen to ladies “of a certain age”?
I have been doing this for 13 years, and by “this” I mean writing this blog. It’s fair to say that outside my immediate family, and my husband, this blog is one of the longest relationships I’ve ever had. Family is easy, we are glued by a strong bond of love, and a just as strong a bond of “can’t get rid of them”. Writing and keeping a blog, however, is more akin to marriage. Both require a lot of commitment, a lot of work, and the occasional reinvention to rekindle old flames. It is somewhat fitting that this post is about bolitas de tamarindo (tamarind balls), a treat that brings me so many good memories.
I have to say that for the past few days — did you notice this post is a little out of schedule? — I have been just a tad bored, and a bit overwhelmed. This blog is a lot of work, but it certainly isn’t a job. I have clients, deadlines, paperwork, and all the drab that comes with being a freelancer. Days past and sometimes I feel like I am pumping all my creativity into client’s work and leaving nothing but short night sleeps, and routine for my old love. I need to change that.
I am not sure where things will go (perhaps a redesign, new photography style, who knows?), but I am wearing my going shoes. Let’s see where they take me. Us.
I said it is fitting that this recipe accompanies this post because believe or not I developed, wrote and shot this recipe nearly 2 years ago, right in the middle of another redesign, brought by a previous bout of boredom. And then I just couldn’t post it because I wasn’t sure why anyone would need that recipe. Two ingredients? Bah!
And so there it sat. Once in a while digging in the archives I’d come across the pictures, and still wonder what I’d do with it.
But here we are. Who cares? Not every recipe has to have the complexity of a creme brulee, or a paella. Sometimes it’s OK to have recipes with two ingredients, or even one! So, I hope you enjoy it, and if by any chance you too have a memory of eating this, please tell me so!
Buen provecho!
Aunt Clara
- OIl spray to grease sheet
- 3/4 cup of regular sugar
- 1 1/2 cup of tamarind pulp (see notes)
- 1/4 cup of granulated sugar (see notes)
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Grease a baking sheet with oil spray (or you can use a silpat).
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Mix the regular sugar with the pulp and heat over medium heat in a heavy saucepan. Stir vigorously, the mix will start to darken as it cooks. Once it becomes so thick it's hard to stir, remove from the heat and pour onto the baking sheet. Cool to room temperature.
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Cover your hands with oil and make small balls (1 inch [2.5 cm]) in diam. Cover the balls with the granulated sugar.
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Store in a lidded jar at room temperature for up to 3 days.
You need to find tamarind that is not too sour, otherwise your candies will be lip-puckering sour.
You can use regular sugar to cover the balls if you don't have granulated sugar. I just like the contrast.
Cream of Broccoli and Potato Soup
Great recipe! Although I followed the instructions to a T and ended up with a sticky, black, brackish mess.
i want to learn more how to make a tamarinde candy balls..
thank you
when was a little girl I looked forward to visits from friends and relatives from the Caribbean. They always brought me tamarind balls. to this day, as sour as it is, I love tamarind. Once, when we spent the summer in the Virgin Islands, I ate so much of it that I put an edge on my teeth and couldn’t eat for hours.
Not only do I have a memory of this, I crave it on a regular basis. Where I live in Jersey City, NJ, there is only one place I can get it regularly and it is a version made in Thailand, but it is mass produced and for around $1, I can indulge (though the Thai candy version of it often has a bit of hot pepper added). I ABSOLUTELY prefer it this way — with just tamarind and sugar. In St. Thomas, there is a version called Ta’mon stew (which is basically a stove top “jam” that we eat… Read more »
I’m a tad obsessed with tamarind so I’ll be making these immediately!