Today I am sharing a recipe for Kachumbari Ya Matango, a Tanzanian salad of cucumbers tossed with thinly sliced carrots and a handful of chopped pepper. The vegetables are lightly dressed with salt, cilantro, olive oil, and lemon juice. There are only a few ingredients, but together they create a refreshing salad full of flavor.
The serrano pepper added just a slight hint of heat. It was perfect for me, but substitute with Habanero or Scotch Bonnet if you want a more spicy kick.
1 large cucumber, peeled if thick skinned or waxed
1 small carrot, peeled
1 serrano pepper
1/4 cup freshly chopped cilantro
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Cut the ends of the cucumber, then slice in half lengthwise. Use a small spoon to scrape through the middle of each half to discard the seeds. Thinly cut the cucumber halves to create crescent shaped slices. Transfer to a serving bowl.
Grate, julienne, or cut the carrot into matchstick thin pieces. Toss with the cucumber slices.
Remove the stem of the serrano pepper. slice in half lengthwise, and discard the seeds. Finely chop and add to the cucumber and carrot.
Toss the mixture with salt, olive oil, and lemon juice. Cover and let sit at room temperature 30-60 minutes before serving.