This is a simple recipe for an infused Caribbean tamarind BBQ sauce. Its sweet and sour and slightly spicy flavor makes it a great accompaniment to chicken and pork, as well as other barbecue dishes and works as marinade too. When marinating, however, be aware that the sugar content quickly begins to caramelize, so it is recommended that you remove it from the food before grilling, baking or roasting and only reapply it in the final stages.
We decided to serve it as a dip along with chicken wings, which we prepared with cannabis spice salt, just like the sweet potato fries.
If you don’t have fresh tamarind on hand, you can also replace it with commercial tamarind paste; if necessary, you should taste it several times in this case, as it can differ depending on the supplier.
For the preparation of the dip we have chosen a fruity cannabis chemovar with a sweet fruity aroma, in this case Orange Sherbert with a dominant proportion of the terpene Limonene. Orange Sherbert is an indica dominant strain (80% indica, 20% sativa) which is known for a happily relaxing and calming effect.
Infused Tamarind BBQ Dip
- 350g fresh tamarind pods
- 1g decarboxylated cannabis flower (Orange Sherbert)
- 1 medium onion, finely diced
- 1 tbsp olive oil
- 1 tbsp hemp seed oil
- 2 to 4 tsp chopped chipotle chillies
- 190g ketchup
- 65g raw brown cane sugar
- ½ teaspoon mountain salt
- ½ teaspoon pepper
- 1 pinch of ground allspice
Prepare by peeling the tamarinds and pulling off firm fibers, now bring the pulp to a boil in a saucepan along with 300ml of water and simmer with the lid on for about 5 minutes. The pot is then removed from the heat and left to infuse for another 20 minutes, stirring occasionally. The mixture is then strained through a sieve, discarding any solid residue in the sieve.
Meanwhile, the olive oil is heated in a clean pot and the onions are sautéed in it until golden. Now add the tamarind pulp, the finely ground cannabis and the remaining ingredients except for the hemp seed oil. The contents of the pot are now brought to a simmer over medium heat for about 15 minutes to allow the flavors to blend, stirring occasionally.
Finally, add the hemp seed oil and puree the mixture with a blender or in a blender until smooth.
The finished dip can be stored in a screw-top jar in the refrigerator for several weeks.
Sweet potato fries
- 500g sweet potato
- 4EL olive oil
- Cannabis seasoning salt to taste (1g cannabis 15g coarse mountain salt).
To make the sweet potato fries, peel the sweet potatoes and cut them into sticks about 1 cm. Width cut. The cut fries are tossed with a little olive oil in a bowl and lightly wetted all around, then seasoned with cannabis salt. For this we put a mixture of 1 gram of cannabis flower to 15g of coarse salt in the salt mill.
The sticks are now baked in a preheated oven at 180°c for about 20 minutes, turned and baked for another 10-15 minutes, then served directly.