Tamarind Sauce
As mentioned above, phulourie is perfect with tamarind sauce, and is a good sauce for any duck or poultry dish. Tamarind is a tree-pod much like vanilla that produces a very fruity sour pulp. Sugar is used to sweeten the dish, but it can be used in many sweet-and-sour types of sauces.
Ingredients:
- 1 lbs tamarind (either in the pod, or in a brick, commonly sold at Caribbean grocery stores) with seeds.
- water
- 2 cups sugar
- 1 tbsp fresh grated ginger
Directions:
Remove tamarind from pod by peeling away the brown outer layer with a spoon. Place tamarind in water to soften, let sit for about 20 minutes. When softer, use hands to break apart the tamarind, and remove seeds. When all seeds are removed, press tamarind in a cheese cloth to drain.
Put tamarind, sugar, and ginger into a mixing bowl. Add water until it is a thick sauce (thickness of sauce depends on preference). Beat the sauce together with a whisk until fully mixed. Make sure to taste the sauce to ensure it is sweet enough, if not, add more sugar and ginger.
Note: for something even more special; add hot peppers, cumin, mint, or even garam masala for different flavors.
About The Author
Lily Bengfort
Guyana, South American born Lily Bengfort's family emigrated to the U.S. when she was a child. During her diverse life and career, Bengfort served as a chief of staff to a Maryland Senator, worked in marketing for a Fortune 500 company, served as a Capital Campaign Chair for a non-profit, and worked as a Journalist for a Public Radio Station. However, her entrepreneurial bent from her Guyanese mother propelled her into successfuly launching and selling several start-ups. After selling a successful start up in 2000, Bengfort co-founded CenGen--short for Consulting and Engineering Next Generation Networks--where she served as President and CEO. The wireless communications and networking company was built into a mutimillion-dollar concern before being acquired by DRS Technologies, a multi-billlion dollar defense contractor in December 2010. Bengfort and CenGen won several awards including the U.S. Small Business Administration MD Small Business Person of the Year 2010; Influential Marylander 2011, The Daily Record; American Success Award, FIRN 2009; Maryland Technology Company of The Year 2006; Howard County EDA Achievement Award 2006; DARPA Director’s award to CenGen for helping the agency fulfill its mission to “conceive, explore, and demonstrate advanced and breakthrough concepts and technologies; Bravo Business Achievement Award from Smart Woman/Smart CEO 2005 and Maryland Incubator Company of The Year, 2005. Holding an MBA from Loyola College of Maryland and a B.A in English from University of Maryland Baltimore County, Bengfort (President of Muse 12, LLC and Green Mango Enterprises serves on the Dean's Advisory Council of the Merrick School of Business at the university of Baltimore and teaches an Applied Entrepreneurship program for women called ACTIVATE. "One thing that I try to do is help other women entrepreneurs from all over the world as well as locally," noting her involvement with ACTIVATE, the Howard County Economic Development Authority Tech Council and University of Baltimore.
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Author's web sitehttp://www.bengfort.com/author/lily
Could you please tell me whether this would be the ‘sour’ my Guyanese husband is referring to which he says is often eaten with phulourie and egg ball?
Thanks so much for such a helpful and delicious collection of Guyanese recipes. I’m English and have lived in Barbados for the past 15 years, so familiar with some Caribbean recipes, but I am just a poor old rookie where Guyanese dishes are concerned!
That sounds just about right (mango achar) my mother fixes all these dishes, just the way you have your recipes, lived in Berbice, the hot peppers is what I like about these dishes.