From tamarind fruit to tamarind sauce:

i bought a bag of fresh tamarind from the markets a week or two ago and we’ve been snacking on them slowly. i wanted the challenge of a dish made from them. there’s a recipe in my re-bar cookbook that calls for tamarind pulp, which i’d usually buy in jar, but today i decided it was time to do it from scratch. and i am in a country where i have lots of time on my hands! the sauce was fulap with flavours; ginger, garlic, soy, lime juice, sugar, chilli and of course tamarind.

the tamarind sauce was added to the tomato, tofu (baked in sesame and soy) and cashew stirfry and served with noodles.

tomato, tofu and cashew stirfry

(cashews are an extra special treat in vanuat u; i managed to find a packet on special, only a week or so out of date…)