Easy homemade tamarind (tambran) balls - A Caribbean delight

Tamarind balls are a popular sweet and tangy treat made from tamarind pulp, brown sugar, scotch bonnet pepper, and salt. This simple recipe can be made at home with just a few key ingredients and techniques. It is the perfect snack.

   

This treat is the perfect balance of sweet, tangy, and sometimes very peppery.

Easily found in parlors on the side of the road or sold as treats to tourists at the airport along with bene balls, sugar cake, and fudge, tamarind balls (tambran balls) are an island favorite.

If you love them, know that this sweet snack is very easy to make. So let's check out my simple step-by-step instructions for this tamarind balls recipe.
  

What is tamarind?

Tamarind, which we also lovingly call "tambran", is a tropical fruit that originates from Africa but is now widely cultivated in many tropical regions around the world, including India and the Caribbean. It grows on the tamarind tree (Tamarindus indica) and is part of the legume family, though it is typically used as a fruit in cooking.

The fruit itself is contained within a brown, pod-like shell, with a sticky, date-like consistency when ripe. Inside, it houses several seeds surrounded by a fibrous pulp, which is the part used in cooking. Tamarind pulp is well-known for its distinctively tangy and slightly sweet flavor, which makes it a versatile ingredient in various culinary traditions.

In cooking, tamarind is used in an array of dishes to add a depth of flavor. It is a staple ingredient in many South Asian and Latin American cuisines, commonly found in sauces, marinades, drinks, jams, chutneys, candies and desserts. Its sourness is pivotal in many recipes, providing a sharp contrast that enhances the overall dish. In addition to its culinary uses, tamarind is also appreciated for its several health benefits, including rich antioxidants and dietary fiber.

The unique taste of tamarind makes it an indispensable ingredient in creating authentic tamarind balls, imparting them with their characteristic sour-sweet profile that is loved by many around the globe.

And this is what is tamarind ball

This beloved treat in Caribbean cuisine offers a delightful combination of sweet and sour flavors that encapsulate the essence of the Caribbean. Their origin can be traced back to the West African heritage that is deeply ingrained in West Indian culture.

Among the various uses of tamarind, tamarind balls hold a special place in Caribbean cuisine. These popular treats are made from tamarind pulp and sugar, creating a chewy and tangy confection that is both satisfying and refreshing. With their sweet and sour taste, tamarind balls represent a unique fusion of flavors that reflects both the West Indian culture and the West African heritage, connecting Caribbean communities to their ancestral roots.

Ingredient notes

   

• Tamarind pulp - You would buy the tamarind pods and remove the shell and membrane so we can get the pulp. If you are buying it from the store you can get either the sour fruit or sweet tamarind.
• Sugar - You need lots of sugar. You can use granulated sugar or brown sugar for this. Or even a combination of sugar. You need sugar to mix with the pulp and you also need sugar for dusting.
• Baking soda - needed to help soften the pulp to allow all the flavors to combine well.
• Ginger (optional)
• Salt (optional) - a pinch of salt helps to enhance all the flavors in the treat.
• Hot pepper
  
• Oil - Extremely important for your hands to roll the balls. Vegetable oil is the best option here.

See the recipe card for the full ingredients list and quantities.

Step-by-step instructions for making tamarind balls

Step 1: Gather all the ingredients and materials. You will need to have clean hands and a dry surface ready for forming the tamarind balls.

Step 2: Begin by removing the tamarind pulp from the pods. To do this, gently crack the pods open using your fingers or a knife. Peel back the outer shell to reveal the sticky, brown tamarind pulp inside. You can also separate the tamarind seeds from the pulp so that you just have the flesh, but you do not have to remove the seeds. I removed the seeds from abut 3/4. I like some seeds in.

  


Step 3: Place the tamarind pulp in a mixing bowl. Add the salt, and sprinkle the baking soda over the pulp. Add the boiling water to the mixture and it will foam up.

  

Stir until the water is completely absorbed. 

Step 4: Then stir in 2 cups of sugar along with the chopped-up pepper, and minced garlic (if using), and start mixing into the pulp. Cover and set to sit overnight. 

Step 5: Add the remaining sugar in batches until you achieve your desired level of sweetness. The sugar will balance the tartness of the tamarind pulp. Mix the tamarind pulp and sugar thoroughly, ensuring that the sugar is evenly incorporated into the pulp. The mixture should have a sticky consistency.

  


Step 6: Once the tamarind mixture is well combined, it's time to make the balls. Oil your hands to avoid sticking. scoop a small portion and roll it into a ball shape using your hands. The size of the balls can vary according to preference and intended usage.

   

Step 7: After forming a tamarind ball, gently roll it in the additional sugar to coat the exterior. This will add a touch of sweetness and provide a beautiful, textured finish. Roll the ball in white sugar, shake it off then roll it again.

  

Step 8: Repeat steps 5 and 6 until you have used all the tamarind pulp mixture, forming and coating the remaining balls.

Step 9: Leave the tamarind balls to air dry for a few hours, allowing them to become slightly firm. This step ensures the balls hold their shape and the flavors meld together.

  

Step 10: Finally, transfer the tamarind balls to an airtight container for storage. They can be enjoyed immediately or kept for later use as a delicious and tangy treat.

Tips for making tamarind ball

Here's some things I learned (some the hard way) from making these treats:

• Get all the pulp in before you add the baking soda and the hot water. This step helps to loosen the pulp and makes it easier to combine with the sugar.
• If you do not want any seeds at all, just go ahead and buy the tamarind paste sold in specialty stores.
• Adding more brown sugar helps if you find that your mixture is still too soft. 
• Grind up some of the first batch of sugar with the pepper and garlic before adding to the pulp to get a smooth insert of the flavors.
• I liked to use demerara sugar to combine the paste and then granulated sugar to coat it. 
• I rolled some balls in the granulated sugar right away and I left some to dry first before rolling. Personally, there was no difference in the shape being held.