African Mango and Cucumber Salad
Overview
This is an East African salad of mango, cucumber and tomato with chilli, cumin and a little cinnamon, dressed with lime and finished with roasted peanuts. It is served on its own or alongside grilled meat, and its appeal is the contrast: crunchy against soft, sweet against tart. Mangoes are not indigenous to Africa. They reached the East African coast through Persian traders around the tenth century, part of the same Indian Ocean exchange that brought rice, spices and coconut into Swahili cooking, and they have been grown and eaten there ever since. Kenya and Tanzania are now substantial producers. The seasoning is what places it. Cumin with a dash of cinnamon in a fruit salad is a Swahili coast combination rather than a Western one, reflecting the same trade history, and the peanuts and lime give it the texture and acidity that hold the whole thing together. Salting the cucumber and onion first and letting them drain for twenty minutes is the technique that matters most: cucumber holds a great deal of water, and skipping it leaves a salad sitting in liquid within minutes of being dressed.
AFN Heritage Note
Mangoes reached the East African coast through Persian traders from around the 10th century, as part of Indian Ocean trade. Mango and cucumber salads of this kind are eaten across Kenya, Tanzania and the wider region.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Toss the cucumber, onion, salt and garlic together in a colander and let them stand for 20 minutes to drain.
- 2
Meanwhile, toss the peanut oil, tomato, jalapeño, cumin, cinnamon and mango together in a large bowl.
- 3
Add the drained cucumber mixture to the bowl and toss to combine.
- 4
Garnish with the peanuts, coriander and lime juice.
Africook’s Notes
Personal notes from Amarachi Irobi- Do not skip the twenty minute drain. Cucumber releases a lot of water and an undrained salad turns to soup within minutes of dressing.
- Use mangoes that are ripe but still firm. Soft ones collapse into purée as soon as they are tossed.
- Add the peanuts at the very last moment. Left to sit in the dressing they go soft and lose the crunch they are there for.
- The cinnamon is a dash rather than a measure. It is a background note and easily turns the salad into something that tastes of pudding.
- Dress and serve immediately. This is not a salad that improves standing, and it does not keep.
- Contains peanuts, in both the oil and the garnish, so it is not safe for anyone with a peanut allergy.
Reviews
4 reviews
Had to pop into Sainsbury's twice because they were completely out of fresh coriander, but eventually got everything. I was a bit sceptical about putting cinnamon in a fresh mango and cucumber salad, but it actually works wonderfully with the peanut oil dressing. The crunch from the roasted peanuts on top brings it all together nicely.
I couldn't get firm mangoes at Fiesta market yesterday, so I used slightly ripe ones sha. The cumin and dash of cinnamon brought back memories. Next time I will make sure the mango is harder so it doesn't get mushy when tossing with the drained cucumbers and tomatoes. E sweet o, everybody at the table finished it.
Made this for Sunday braai to go with the lamb chops. Salting the cucumber and red onion in the colander for 20 minutes makes a massive difference, keeps it from getting watery. Added a full 1/2 teaspoon of cumin instead of 1/4 because we like a bit more spice with the mango sweetness. Really lekker salad.
my mom usually sommer throws raw onion straight in the bowl, but letting it drain with the salt and garlic in the colander first took away that harsh bite! sprinkled extra crushed peanuts at the end. absolute winner with fried fish.