Lo que siempre satisface... un tamarindo bien fria!
Agua de Tamarindo (Tamarind)
The pods of the tamarind tree, which are found in Panama and countless number in old Cocoli, contain large seeds surrounded by a sticky brown pulp, which is sold as tamarind paste. Tamarind pods are sold in bulk in el gran mercado (large markets) and also from mobile vendors who roam about the streets of Panama City. The best way and my favorite way to enjoy Tamarindo is in a cool icy drink.
Of course you can also have it over ice like a raspao.
Ingredients:
10 tamarind pods
1-quart water
3/4 cups sugar, or to taste
Preparation:
Peel the tamarind pods, removing the veins that run along the sides. Don't worry if bits of the pod adhere to the pulp; they will come off easily after cooking. Do not attempt to remove the seeds at this point.
Bring half the water to a boil and add the peeled tamarind pods. Boil until the pulp is soft, about 15 minutes.
Let the tamarind water sit until the pulp is cool enough to handle.
Using your hands, remove the seeds from the pulp; they will slide out easily. Discard the seeds and any bits of outside peel
that may have stuck before cooking.
Put the pulp, cooking water and sugar in the blender and then liquefy.
Strain this mixture into a pitcher and add the remaining water.
Mix well and chill before serving.
Tamarinds are loaded with vitamin C.
Agua de Tamarindo stimulates the daily constitution.
