Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, tamarind puree (kunun tsamiya). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Tamarind (Tsamiya) is an exotic fruit used in many Northern Nigerian recipes. Sometime ago, I was having a conversation with the ladies of Rate My Nigerian Food about how they use Tamarind (Tsamiya) and I was wondering when I will ever lay my hands on it. Learn how to make Tamarind Purée. Tsamiya juice is a popular drink in the Northern part of Nigeria.
Tamarind puree (kunun tsamiya) is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Tamarind puree (kunun tsamiya) is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have tamarind puree (kunun tsamiya) using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tamarind puree (kunun tsamiya):
- Take 2 cups Millet flour
- Get Tamarind
- Prepare Water 2 ltrs
- Take 1 cup Sugar
Tamarind puree is a more fluid form of tamarind, and also made from the dried form of the fruit. In thickness, tamarind puree is more like dipping sauce or apple butter in texture, compared to the extremely compressed form of solid or jarred concentrate. Press tamarind mixture through a sieve, reserving liquid; discard seeds and fibers. Tamarind pods come from the tamarind tree, which originated in Africa and now grows in many tropical regions.
Instructions to make Tamarind puree (kunun tsamiya):
- Soak tamarind with warm water for 1 hour
- Sieve tamarind water on Millet flour and mix to get liquid batter
- Bring water to boil
- Pour boiled water on batter and mix
- Add sugar to taste.
Press tamarind mixture through a sieve, reserving liquid; discard seeds and fibers. Tamarind pods come from the tamarind tree, which originated in Africa and now grows in many tropical regions. Tamarind is used in Asian, middle Eastern, Mexican, and South American cuisines. The sticky pulp of the brown pods has a sweet and sour flavor. Tamarind is the most widely distributed fruit tree of the tropics.
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