Advertisement
4
Easy
By Levi Roots
Published 2009
When I was growing up, we’d never use tamarind in cooking. We’d just pick it off the tree and eat it. This recipe draws from the experience I’ve picked up more recently, and I can hear my grandmother saying to me, ‘Go on my son, this is what you’ve learned: well done.’ This recipe is gorgeously sweet and sour and really makes your mouth pucker. You could try the same flavourings with pork chops. Eat this with plain boiled rice and green salad, or try it with P