Sauce de Tamarin Pimentée (Spicy Tamarind Sauce) is a traditional Burkinabé (from Burkina Faso) recipe for a classic spicy herbed tamarind sauce typically served with riz au gras. The full recipe is presented here and I hope you enjoy this classic Burkinabé version of: Spicy Tamarind Sauce (Sauce de Tamarin Pimentée).
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This is a recipe from Burkina Faso for a spicy tamarind and herb sauce that's typically served to accompany riz au gras.
Ingredients:
250ml (1 cup) fresh tamarind pulp
½ cup of fresh chillies or according to your taste
1 onion, chopped
1 Scotch bonnet chilli, or to taste
100ml oil
A small bunch of holy basil, chopped
6 tbsp parsley, chopped
4 cloves of garlic
1 tbsp tomato purée
1 tbsp mustard
½ green bell pepper
Salt, to taste
Maggi Cube (optional)
Method:
Combine the bell pepper, holy basil, onion, parsley, garlic, chilli and oil in a blender or mortar. Pound to a paste.
Mix the tamarind with 250ml (1 cup) hot water and set aside for 10 minutes. After this time strain through a fine-meshed sieve to extract the tamarind water.
Combine the paste and the tamarind water in a saucepan. Bring to a boil, reduce to a simmer and cook until it thickens dramatically (about 20 minutes). Blend in the mustard, season to taste and flavour with a Maggi cube (if desired).
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