Ukwaju (Tamarind Sauce)
1 packet tamarind
20 baby carrots
Boil the tamarind with water. Once it comes to a boil, turn the stove off, remove the tamarind pot from the stove and let it cool.
Now in another pot, boil the carrots until soft, let the carrots cool as well.
Now take the cooled tamarind and squeeze out all the juices.
You can sieve away any unwanted particles and seeds using a sieve or your hands.
Add some water and keep squeezing out all the juices from the tamarind until it doesn’t give any more juice.
Avoid adding too much water, you want somewhat thick juice not thin watery juice.
Discard any unwanted parts and seeds.
In a blender, add the tamarind juice, salt, chilli powder, green chilies and blend until you get a smooth sauce.
The thickness will depend on how much water you used to squeeze out the tamarind juices.