Salads
Salade Tchadienne
Ingredients
- - 4 ripe tomatoes, diced
- - 1 cucumber, diced
- - 1 small red onion, thinly sliced
- - 2 tbsp vegetable oil
- - 1 tbsp lime juice
- - 1/2 tsp salt
- - 1/4 tsp black pepper
- - 1 handful fresh parsley or coriander, chopped
Method
- Combine the tomatoes, cucumber and red onion in a large mixing bowl.
- In a small bowl, whisk together the oil, lime juice, salt and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Scatter the chopped parsley or coriander on top just before serving.
Introduction: A simple, refreshing tomato, onion and cucumber salad that appears alongside grilled meats and rich stews throughout Chad, offering a cooling contrast to the heat of the climate and the richness of many main dishes.
Cultural Background: A simple, refreshing tomato, onion and cucumber salad that appears alongside grilled meats and rich stews throughout Chad, offering a cooling contrast to the heat of the climate and the richness of many main dishes.
Tips: Salt the onion slices and let them sit for 5 minutes before adding to the salad to mellow their sharpness.
Variations: A finely chopped green chilli can be added for heat. Some versions include diced avocado when in season. Already vegan as written.
Storage: Best eaten fresh on the day it is made; the dressed salad can be kept covered in the refrigerator for a few hours.
Reheating: This salad is served cold or at room temperature and is not reheated.
Nutrition: Approx. 70 kcal, 1g protein, 6g carbohydrate, 5g fat per serving (based on 4 servings).
FAQs
Q: Can I prepare this in advance?
A: The vegetables can be chopped a few hours ahead, but it's best to dress the salad just before serving to keep it crisp.
Q: What can I serve this with?
A: It pairs particularly well with grilled skewers, braised fish or rich peanut-based stews.