Tamarind torta ahogada from The Pepperpot Diaries: Stories from my Caribbean Table (page 230) by Andi Oliver

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe uses leftover lamb and sauce from the "Slow-cooked spiced poached lamb" recipe which is on page 229 of this book. Can substitute lamb stock for beef stock, tamarind paste for tamarind, any neutral oil for cold pressed rapeseed oil, Scotch bonnet pepper for green chilli, and mix of mini sweet peppers for seasoning peppers.

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