Tanzanian Cucumber Salad (Kachumbari Ya Matango)
Recipe from Taste of Tanzania by Miriam Rose Kinunda (reprinted with permission from author)
Makes 4 small servings (or 2 large servings)
1 large cucumber
1 small carrot
1 serrano pepper*
1/4 cup chopped cilantro
1/2 teaspoon salt
1 to 2 tablespoons olive oil
1 tablespoons freshly squeezed lemon juice
1. Peel the cucumber, cut off the ends, and cut in half lengthwise. Use a grapefruit spoon, or regular spoon, to scrape out the seeds, then slice the cucumbers very thin (into moon shapes).
2. Peel, then grate the carrot, or cut into small thin slices.
3. Cut the end off the serrano pepper, cut the pepper in half lengthwise, and remove the seeds. (Be careful not to touch your face, or any other body parts for that matter, after doing this.) Cut the halves into long thin strips, then cut the strips into tiny pieces.
4. Mix all of the ingredients together in a bowl. Cover the bowl with a piece of plastic wrap or a dish towel and let it stand at room temperature for at least 30 minutes (or up to 60 minutes) before serving.
*Recipe Notes: If you want to give your salad a bit more zippy spice, use a habanero pepper in place of the serrano pepper.