Cherry Tomatoes With Tamarind Dressing |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 6 |
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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 . Ingredients:
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:
1. Toast cumin and fennel seeds then coarsely crush using a mortar and pestle.
2. 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.).
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