🇹 Ethiopian · Traditional Drinks
🍶 Ethiopian Tamarind Juice
ተምር ጭማቂ — Tamar Chumaki
Ethiopian Tamarind Juice — tamarind pods soaked in warm water, kneaded to dissolve, strained, and sweetened with honey and a touch of cardamom. The refreshing sour drink of Ethiopia's lowland and eastern communities — intensely tart, naturally cooling.
Tamarind juice is the cooling drink of Ethiopia's hot lowland areas — where temperatures are high and tartness is welcome, the tamarind pod dissolved in water produces a drink that is simultaneously refreshing and nutritious.
Ingredients
Equipment: Bowl, Strainer
- 100g tamarind pods (or 4 tbsp tamarind paste)
- 1 litre warm water
- 3 tbsp honey
- ¼ tsp ground cardamom
- Ice
Method
- If using pods: remove shells. Soak tamarind in warm water 10 minutes.
- Knead tamarind to dissolve pulp. Strain out seeds and fibres.
- If using paste: dissolve directly in warm water.
- Add honey and cardamom. Stir well.
- Chill. Serve over ice.
Chef Tips
- Tamarind juice is intensely sour — adjust honey to taste.
- Cold is essential — this is a refresher drink.
Common Mistakes to Avoid
- Not straining thoroughly — seeds and fibres unpleasant.
The Science
Tamarind's primary acid is tartaric acid — rarer than citric or malic acid and producing a distinctive, deeper sourness. The tartaric acid content is also what makes tamarind an excellent digestive aid.
Nutrition (per serving)
Health Benefits
- Tartaric acid supports digestion.
- Very high in B vitamins.
- Iron from tamarind.
- Naturally cooling.
Cultural Note
Tamarind juice is the drink of the Ethiopian lowlands — where the highland communities drink coffee and tella, the hot lowland areas of the Rift Valley and the east reach for tamarind to cool down.
Storage & Serving
Storage: Refrigerate 3 days.
Reheating: Serve cold.
Serve with: As a cooling drink in hot weather, At Ramadan iftar as a sweet-sour refresher