We settled on the Caramel-Lime Chicken, which the book puts with the Caribbean Mash and the Caribbean Griddled Aubergine. Even though there wasn't anything too unusual in the ingredients, we did need a separate list to go shopping. We got hold of the Scotch Bonnet no problem, but despite previously having Tamarind Paste in the cupboard, we couldn't find it. With the advice from a very nice Pakistani lady shopping in Morrisons, we bought actual Tamarind along with instructions and reassurances from her that it was very simple to make the paste. And at 30p for the Tamarind, I guess it is so much cheaper than if we were to find it in a bottle. This was a new one to us but we gave it a go.
First of all the Tamarind had to be soaked in warm water for 30 minutes. I guess that natural tamarind might be different, and that this is dried and therefore needs the soaking. It then needs to be pushed through a sieve, and what we get is the paste.
Caramel-Lime Chicken, Sweet Potato Mash and Caribbean Griddled Aubergines