Described as both sweet and sour, this ukwaju sauce packs a punch of delightful flavor. My official home taster is 8 years old 😃. I call her Munchkin. So when I call her to avail her virgin palette, I stand heart in mouth. Before you dial ‘mummy gone rogue’ on me, hear me out. Two seconds. That is all it takes. This chutney took 3 seconds and produced a wide eyed smile.
That’s how I know there is more than one tickle in this chutney. I should probably state at this point that I have been introducing chilli to Munchkin slowly this holiday. The intention is to introduce her taste buds to different flavours, plus its a great source of vitamin C 😆
It’s super easy to make and requires very little preparation. In an earlier post, I declared my enchantment with sauces so in the same vein, let’s continue sharing this love😍.
Ukwaju sauce, as a condiment, can be used as a dip for your chips, with samosas or as a flavor option for side dishes. Tamarind is a pod-like fruit rich in B Vitamins, tartaric acid (that has antioxidant properties), sugar and calcium.
For ages, Tamarind has been used for its medicinal qualities. It is used to relieve stomach upsets, aide in digestion and as a laxative. It is also used in preparations for sore throats, fever and inflammation. Studies have also shown that it is effective in reducing blood pressure and blood cholesterol.
- 200g Tamarind Pulp
- 2 cups hot water
- 1 tea spoon red chili powder/cayenne pepper powder (optional)
- 1 tea spoon roasted ground Cumin
- 2 tea spoons salt
- 2 cups brown sugar
- 1/2 tea spoon Ginger powder
- 1/2 tea spoon Black pepper
In a bowl, crumble the tamarind pulp.
Add the hot water and break down the pulp using a masher. Leave to stand for 30-40 minutes.
In the meantime, dry roast the cumin seeds for about 30 to 45 seconds. Pound with motar and pestle until fine.
Strain the pulp mixture to extract the tamarind juice.
Add the sugar and all the other ingredients to the tamarind and mix well.
In a sauce pan, warm the sauce to assist the sugar to dissolve. Continue stirring until you get the consistency that you desire. Do this on low heat.
Store in an air tight container and refrigerate. It will keep for up to one month.
Share this ukwaju sauce recipe with your friends and be sure to reach out to me on social. Also, let me know in the comments below, what other recipes you would like to see on the blog 🙂
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