We are visiting Uganda this month and I have a fresh new take on a Cucumber and Mango Salad for you.
Persian traders introduced mangoes to Uganda way back in the 10th century! The spices in this dish are reflective of that cuisine as well. This would be a refreshing side dish to go along with any braised meat dish.
I’ve also updated and tested the previously published East African Braised Chicken. It’s a delicious chicken braise that doesn’t take very long to cook. I’ve tweaked the spices and lightened it a bit.
Serve the Cucumber and Mango Salad and accompany with plain rice and you’ve got a nice meal in front you.
Cucumber Mango Salad (Tested)
2 cups thinly sliced English cucumber
½ cup finely diced red onion
½ tsp. salt
2 garlic cloves, minced
2 cups chopped, seeded tomatoes
¼ cup chopped dry-roasted peanuts
1 jalapeno pepper, seeded and finely chopped
½ tsp. coriander seeds, lightly crushed
¼ tsp. ground cumin
dash of ground cinnamon
dash of ground cloves
2 tbsp. lime juice
1 tbsp. oil
1 ½-2 cups diced mango (about 1 large mango)
2 tbsp. roughly chopped cilantro
Combine the cucumbers, onion and salt in a colander and let stand at least 20 minutes. Place the drained cucumbers in a bowl and add the rest of the ingredients, through the oil and mix well.
Add the mango chunks and toss gently. Garnish the top with the chopped cilantro and some more peanuts.
Adapted from: Cooking Light “Global Kitchen” by David Joachim
Photo by: Linda McElroy