I have to start with an apology to my past, present and future sex providers. When I think I’ve died and gone to heaven it’s always because I’ve eaten this sauce. Sorry about that.
200-250g crunchy peanut butter
150g palm sugar
tamarind concentrate mixed with water
5 finely chopped red chillies
5 finely chopped cloves garlic
1 large can coconut milk thoroughly shaken
a little grape seed oil
Fry the garlic in the oil gently until becoming golden. Add the chillies and the sugar, followed by the peanut butter and the tamarind. Mix thoroughly and then add the coconut milk. Cook, stirring, until the oil is separating from the mix
Cool and store in fridge in screwtop jars. Stephanie Alexander says this lasts for months, but I wouldn’t know. I’m lucky if I can make it last til dinner time.
My guess is about a tablesp of the tamarind with about 4 tblsps of water.
Stephanie Alexander does this with peanuts, which is my preference if I have them. She says brown sugar or palm. I love palm sugar and always use it. She also says to take tamarind pulp, soak it, extract the juice. I happened to have the concentrate and it seems okay to me, but in the past I’ve used the extraction method. Her recommendation is peanut oil for the frying, but I used grapeseed because it was in the cupboard and it has a neutral flavour.
Stephanie Alexander gives this in conjunction with a recipe for a marinade for the meat to go with it. Of course a famous way to use this sauce is as the star of gadogado. Today for lunch we are having a very simple version of that. A few raw vegetables, a little fried tofu. Some rice on the side.