Tamarind fried rice

Crack open the tamarind pod and remove the veins from the fruit.

Use about 3 to 4 inches of tamarind for each cup of rice; cut into a few pieces and set aside.

Bring water to a rolling boil in a pot with the tamarind and one scotch bonnet, and cook the rice in it; when done, remove from heat and set aside.

Preheat about 2 tablespoons of oil in a large pan.

Add diced onions, a teaspoon of grated ginger and diced habanero; stir fry until the onions are translucent.

Add the tamarind-boiled rice, a little curry powder, a little thyme, black pepper and a bouillon cube; stir fry 1 to 2 minutes until the rice is well fried and coated with the spices.

Fry in two batches, repeating the same for the second half.

Add vegetables of choice (sweet bell peppers, a little sweet corn, green peas, diced carrot, green beans) and stir together 30 seconds to 1 minute.