Tamarind paste in white bowl next fresh tamarind pods - sri widyowati/Shutterstock The three pillars of a marinade are acid, fat, and seasonings. A marinade transforms meats by tenderizing their ...

Tamarind can be used in sauces, drinks, desserts, marinades and so much more. (It’s also an essential ingredient in pad Thai.) But nothing beats eating it straight from the pod if you ask us. If you ...

One important skill to learn as a chef is knowing how to substitute ingredients. It takes knowledge and experience to know what flavors, textures, and functions work in place of another. Some ...

Let’s make one of my signatures, the tangy tamarind (ukwaju) chicken. I love the tartness and combination of flavour in this recipe. We will use some chicken thighs, but if you wish, you can use a ...

If you’ve never used it before, tamarind might come across as a difficult ingredient. While seedless pulp is available at many markets, it’s frequently packaged in blocks — the pulp (or paste) is ...