As a little fella on the islands, this was a favorite snack of mine during primary school days. Trinidad Tamarind Sauce for Doubles & Pholourie is a sweet-spicy-tangy condiment that was sold in small bags alongside mango chow and aloo pie outside Harmony Hall Presbyterian School.
This homemade version brings back those childhood memories, blended with a tangy tamarind, garlic, scotch bonnet, and culantro simmered to balance sweet, spicy, and savory notes. It elevates snacks like pholourie, doubles, and aloo pie with its nostalgic island flavor. Perfectly versatile, you can serve it runny or thick, spicy or mild; however you like it, this sauce brings back the warmth of Caribbean street food with every spoonful.
Ingredient Guide
- Tamarind Pulp: Tart fruit pulp that provides the signature sour base.
- Scotch Bonnet Pepper: Infuses the sauce with Caribbean-style heat.
- Garlic: Adds pungent depth and savory flavor.
- Chadon Beni (culantro): Gives herbal brightness and authenticity.
- Ground Roasted Cumin (geera): Boosts warmth and aroma.
- Anchar Masala: Adds that classic Trinidad dry spice flavor.
- Brown Sugar: Balances the sourness with sweetness.
- Salt: Brings harmony and depth to the sauce.
- Water: Helps dissolve tamarind and create the sauce base.
Cooking Notes from the Kitchen
- Soak and strain tamarind to remove shells and seeds before simmering.
- Blend peppers, garlic, and culantro for a smoother sauce and deeper flavor.
- Simmer gently to meld heat, sweetness, and sourness without burning.
- Adjust thickness by adding water or simmering longer—a range from drippy to spoon‑coating is all good.
Description
A tangy, sweet, and spicy tamarind condiment made with scotch bonnet, garlic, and culantro, best for dipping pholourie, doubles, and more.
Ingredients
Instructions
Remove shells and seeds from tamarind and soak in 3 cups boiling water until cool. Squeeze pulp to release and strain out seeds and fibers.
Once the water is cold, use your hands in a rubbing motion to separate the pulp from the seeds.
Discard the seeds and any pieces of shell that may have been mixed in.
Remove shells and seeds from tamarind and soak in 3 cups boiling water until cool. Squeeze pulp to release and strain out seeds and fibers.
In a saucepan, combine tamarind pulp liquid, blended mix, cumin, anchar masala, brown sugar, and salt. Bring to a gentle boil.
Reduce heat to simmer for 10–15 minutes. Taste and adjust salt or sugar, then remove from heat.
Allow to cool to the desired consistency; store in the fridge for up to 3 weeks.
Source: caribbeanpot.com
