Recipe Instructions:
Ingredients
3 Cups Tamarind (Ukwaju)
4 Cups Water
Cooking Directions
Pour water in deep sufuria (pan). Allow the water to simmer until boiling. Add the ukwaju into the hot water. Boil the ukwaju stalks for 1 minute
Allow the water to cool and leave the ukwaju in the water for 30 minutes. After the 30 minutes, use your fingers to squeeze out as much flesh from the stalks and seeds as you can. Remove most of the seeds and the stalks from the water. Use a sieve to finish getting rid of any seeds, stalks or roots. Switch to this bigger sieve since the fine one will give you only the liquid instead of the thick sauce that you get from squeezing the ukwaju
Pour your ukwaju juice in a jar with tight lid and store in the fridge for later use if not using immediately
You can use this Ukwaju juice to make thick sauces that you can eat with viazi karai, bhajia or fries, you can drink the Ukwaju juice as is or mix with other fruits to make different flavoured juices or you can add to your porridge to give it an extra kick and flavour.
A very simple process of extracting Ukwaju juice that you can use for so many dishes!
