Recipe ingredients and directions:



4 medium white turnips (about 1 pound, 450g), ends cut flat, peeled

1 tablespoon salt

2 medium garlic cloves, peeled

1 small red, hot chili pepper, seeded or 1 teaspoon red pepper flakes

l/4 cup cider vinegar (60ml)

1 tablespoon olive oil

Slice the turnips, cut ends down, with the thick (6mm) slicing disc

of a food processor.

Toss with the salt and refrigerate, covered, for 24 hours. Rinse

off the salt, drain and pat dry on paper towels. Transfer to a

mixing bowl. Drop the garlic and chili through the feed tube with

the metal blade in place and the motor running. Process until finely

chopped, about 10 seconds. Add the vinegar and oil and pulse twice

to mix. Pour the mixture over the turnips and toss to mix. Refrigerate

covered for 3 hours. Serve chilled or at room temperature The

turnips will keep, refrigerated, for several weeks.

Makes 6 servings

Category: African Recipes