I enjoy going to the market and discovering new ingredients. These Wild Cucumbers were part of my market haul from Debe Market in South Trinidad. The vendor advised that these cucumbers can be eaten raw and cooked. Trying them for the first time, I decided to enjoy them raw so a salad was the natural choice. This wild cucumber chow is a great vegan salad that is packed with great flavor in every bite. This chow also has added health benefits from using fresh garlic and ginger.
Wild Cucumbers “Cucumis Anguria” are indigenous to Africa but is found all over the globe. They are also known as Maroon Cucumbers, West Indian Gherkin, West Indian Gourd and Cackery to name a few.
Wild Cucumber Chow
Ingredients
- 1 1/2 lbs wild cucumbers (cut into bite sized chunks)
- 1 tbsp fresh ginger (roughly chopped)
- 2 cloves garlic (roughly chopped)
- 1/2 tsp scorpion pepper (roughly chopped)
- 1 bundle dill (roughly chopped)
- 1 tbsp rice vinegar or lemon juice
- salt & black pepper (to taste)
Method
- Put ginger, garlic, pepper, dill and salt into a mortar and pestle then grind into a paste
- Add black pepper & rice vinegar then combine
- Toss with wild cucumbers in a bowl
- Cover and allow to soak for at least one hour (best results if left overnight)
- Enjoy as a side dish with your favorite meal
