Recipe ingredients and directions:

CUCUMBER-ZUCCHINI SALAD (Ivory Coast)

serves 8

2 medium cucumbers, scored with a fork, not peeled but sliced very thinly

2 medium zucchiniI, raw, same size as cucumbers, sliced very thinly

1/2 cup white sugar

1/2 cup white vinegar

1 cup hot water

1 Tbsp. salt

1 tsp. coarse black pepper (fresh ground if available)

1 tsp. crushed red pepper

In a 2-quart bowl: Arrange in alternate layers: cucumbers, scored

with a fork, not peeled but sliced very thinly, zucchiniI, raw,

same size as cucumbers, prepared the same way. Blend: 1/2 cup white

vinegar with 4 Tbs. sugar dissolved in 1 cup hot water, 1 Tbs.

salt, 1 tsp. black pepper (fresh ground if available), 1 tsp.

crushed red pepper. Drain any water formed from cucumbers before

adding the dressing. Allow vegetables to marinate in the dressing

at least 1 hour before serving. Serve with meat, fish, or poultry.

Note that no oil is used in the above dressing. The amount of sugar

is not excessive for this kind of dressing. An artificial sweetener

may be substituted for the sugar if desired. In Africa many raw

vegetables are used in salads. To tossed greens you can add raw

cauliflower, young fresh broccoli, very fresh string beans, cut in

small pieces, raw carrot rings, zucchini, or any fresh young squash.

Or you may cut bits of yellow cheese and anchovies into your green

salad as well as the raw vegetables. Always add thin slices of

Bermuda onion.

Category: African Recipes