Select Approx. 25-30 large, plump green tamarinds.
Shell them, leaving a bit of the stem attached to each fruit. Score each tamarind deeply along the stem side, cutting through the pulp to the seed. Place fruit in a three-quart pyrex or enamel saucepan until the pan is three-fourths full. Cover the fruit with water and let stand for twenty-four hours, or until the seeds float to the surface of the water. , Strain and reverse the liquid, which will be very bitter. To remove all sediment and any bits of shell, strain the liquid a second time through a double thickness of cheesecloth. If necessary, add water to make five cups, and return the liquid to the saucepan.Stir in until dissolved: 4 cups sugar ,Place on high heat and boil vigorously for at least twenty minutes. Skim off any foam appearing on the surface. Permit the syrup to cool. It should have a clear, amber color. If stored in a sterilized container, tamarind syrup will keep indefinitely in the refrigerator. To serve, pour syrup over ice cubes and dilute to taste with cold water. , 4 cups sugar
Tutu(Corn-Meal Mush with black-eyed Peas)
Tutu is funchi with frills, a heartier version of the standard corn-meal dish.
Soak overnight ,1 cup black-eyed peas ,Drain, and bring to a boil in a heavy saucepan containing ,4 cups water (or 2 cups water, 2 cups coconut milk) ,Add ,1 cup dark brown sugar, loosely packed ,2 cloves garlic, crushed ,8 strips bacon, diced, or ¼ lb. salted beef ,1 ½ tsp. Salt
Add four tablespoons butter if the coconut milk is omitted; omit the salt if salted beef is substituted for the bacon. Boil rapidly until peas are tender, about thirty minutes. , Gradually stir in: 1 cup corn-meal ,Reduce heat. Follow directions for stirring and serving funchi.
