To kick off the week we have a short and simple, but fiery, cucumber chow recipe. This chow was really awesome when I made it. While we ate, we couldn’t help the fact that the pepper I used was a real “creeper”. It started off mildly, but by the time we were finished, the temperature gradually rose to a point, I swear I was going to breathe out fire. It was HOTTT!! But it was good all the same, because we Trinis know a chow doesn’t taste good without pepper.
An Important Tip
After making chow for such a long time here is a tip I find is very handy. When making this cucumber chow I find that a good idea would be to refrigerate the cucumbers before dicing them, that way they will be a little chilled by the time you are ready for them; at least that’s what I did. And of course don’t compromise on the pepper when making it! the pepper adds to the unique flavor of the chow.
Cucumber Chow Recipe
Anyhow, enjoy this cucumber recipe that we trinis love to make. Of course there are other types of chow we make as well like mango chow and pineapple chow. Take it from me, they taste just as great… but if given a choice I would choose the pineapple chow. It tastes delicious! Without further ado here’s cucumber chow. Enjoy!
CUCUMBER CHOW
Ingredients:
2 cucumbers, peeled and diced
3 cloves garlic, chopped
6 leaves chadon beni, chopped finely
1/2 tbsp. salt
1 tbsp. pepper
1 tbsp. lemon juice
Direction:
Place the diced cucumbers in a bowl and add salt…
… pepper and chadon beni…
… garlic and lemon juice. Mix thoroughly.
See how easy that was. In my next post I’ll show you a quick and simple meal that could be used either for breakfast or dinner. Until then; Bye!
Cucumber Chow
Ingredients
- 2 cucumbers peeled and diced
- 3 cloves garlic chopped
- 6 leaves chadon beni chopped finely
- 1 tsp. salt
- 1 tbsp. pepper sauce
Instructions
- Place the diced cucumbers in a bowl and add salt, pepper, chadon beni, garlic, and lemon juice. Mix thoroughly.
This looks really delicious, and not too fussy to make! I’ll have to try this for our next cookout.
Yuh got meh mouth watering here man 🙂
@fearlesskitchen It really is no fuss. Thank you for your comment.
@Dr Jacobson I just visited the site; it is awesome. The first thing that caught my eye was the grass background and keep up the good work too.
@Cynthia LOL!!:-D
hmmm..we call it kheera kachumbar ….without garlic n with minor changes…..what is chadon beni? checkout my blog on traditional indian cuisine http://banaraskakhana.blogspot.com/
@sangeeta Chadon beni is our local name for long coriander we also call it bandhania. You may know it by that name.:-) Thanks for the comment
I have visited different cooking sites and I must say that this one is definitely my favourite! Love it! Continue the great work.
P.S. (1) Are you related to the Padillas from Arima?
(2) The Cucumber Chow recipe has lemon juice in the Method but it wasn’t mentioned in the Ingredients – just a note
~Lygia~
Hi Lygia
1. Yes I do have cousins in Arima
2. Fixed it
Thanks for your comment and do visit again 🙂
Hi – you mention 1 TBSP of pepper, so me as a non-Trini thinks ground black pepper, but the helpful photo shows a brown liquid. Is this a hot sauce that you’re calling ‘pepper’? Thanks!
Hi Michelle,
When I say pepper I mean hot pepper like in a
sauce. If I’m talking about black pepper in a recipe I will mention it as black pepper. Hope this clears up things.