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West African Cucumber Salad 3

Serves 4 to 6 Salad vegetarian, Salads

West African Cucumber Salad 3

West African Cucumber Salad 3 is a cherished staple across homes in the region, particularly during the warmer months when cucumbers are in abundance. It’s a dish that finds its place at the heart of family meals, where the salt is judged by hand and the yogurt is just as generous as the hospitality. This version captures the essence of how a West African family cook would prepare it for their own table, emphasizing the beauty of simplicity.

The salad is a refreshing interplay of crisp cucumbers and creamy yogurt, accented by the subtle warmth of garlic and the aromatic lift of dill. Each bite is a cooling relief, balanced perfectly with the creamy tang of yogurt and a touch of fine sea salt. Its simplicity and vibrancy make it a delightful accompaniment to any meal, offering a taste that is both familiar and comforting.

Ingredients

  • 2cucumbers
  • 200 gyogurt
  • 1 clovegarlic
  • dill — chopped
  • to tastefine sea salt

Method

  1. Start by washing the 2 cucumbers thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel. Slice the cucumbers into thin rounds, about 1/4 inch thick, ensuring even thickness for uniform texture in the salad.
  2. Peel and finely mince 1 clove of garlic. This will add a subtle yet distinct flavor to the salad. In a small bowl, combine the minced garlic with 200 g of yogurt. Stir until the garlic is evenly distributed throughout the yogurt, creating a creamy base for the salad.
  3. Wash a small bunch of dill under cold water and pat it dry. Finely chop the dill, and add it to the yogurt mixture. The dill will provide a fresh, aromatic note that complements the coolness of the cucumbers.
  4. In a large mixing bowl, combine the sliced cucumbers with the yogurt mixture. Sprinkle fine sea salt to taste over the cucumbers. The salt will help draw out the cucumbers' natural juices, enhancing their flavor and adding moisture to the salad.
  5. Gently toss the cucumbers with the yogurt dressing using a large spoon or your hands. Be careful to maintain the integrity of the cucumber slices, ensuring they remain intact and evenly coated with the dressing.
  6. Transfer the dressed cucumber salad to a serving dish. Serve immediately with fresh bread, allowing the diners to scoop up the salad with the bread, enjoying the refreshing flavors and creamy texture.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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