In Sierra Leone, we call this chilli cucumber salad – gron soup. It is simply cucumbers marinated in lime, chilli and onions – and is as refreshing as it sounds. A summer go to salad with not a soup in sight.
Although this is similar to a mild pickle, everyone I know eats it just as is. It is a meal by itself. Especially popular in the colder months when we add even more chilli and make it spicy hot along with the wooly hats (yes we do have those in Sierra Leone too) and smokey teas.
I definitely eat it just as is, mostly. But it rocks alongside some grilled fish, some grilled vegetable couscous and some spare ribs too. Try this cucumber salad recipe and tell me what you think.
This is the second post in my pantry staple spotlight on salad. Please be sure to check the others out.
Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
Chilli Cucumber Salad - Sierra Leone Flavours
- Juice of 1-2 limes
- Scotch bonnet chilli or dried chilli flakes to taste
- 2 tbsp chopped red onions
- A pinch of lemon zest.
- A pinch of Maggi stock cube optional
- One large cucumber peeled and thinly sliced
- Make the salad dressing by mixing the lime, salt, chilli, red onion, lemon zest and maggi together.
- Place the sliced cucumber in a bowl and pour the salad dressing over.
- You can eat it immediately or let it marinate for a couple of hours.
Feel free to add more or less of what you want. Maggi cubes are stock cubes used in Africa that you can get in ethnic food stores.