Spicy Ginger Caribbean Tamarind Balls Recipe

Shell the tamarind pods and carefully remove the long, stringy fibers running down the sides, leaving the seeds intact within the sticky pulp.

In a medium mixing bowl, combine the cleaned tamarind pulp, granulated sugar, light brown sugar, finely grated ginger, and cayenne pepper.

Use your hands or a sturdy wooden spoon to thoroughly mash and knead the ingredients together until a thick, sticky, and cohesive dough forms.

If the mixture feels too dry to hold its shape, add warm water one teaspoon at a time; if it is too wet, knead in an extra tablespoon of granulated sugar.

Pinch off tablespoon-sized portions of the mixture and roll them firmly between your palms to form smooth, round balls about 1 inch in diameter.

Roll each tamarind ball in a shallow bowl of the extra granulated sugar until completely and evenly coated, then let them rest on a plate for 15 minutes to set before serving.