Cucumber Chow
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.
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.
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
3 cloves garlic, chopped
6 leaves chadon beni, chopped finely
1/2 tbsp. salt
1 tbsp. pepper
Place the diced cucumbers in a bowl and add salt...
pepper
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!
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June 9, 2009 10:30 AM
This looks really delicious, and not too fussy to make! I'll have to try this for our next cookout.
June 9, 2009 1:57 PM
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June 9, 2009 7:19 PM
Yuh got meh mouth watering here man :)
June 10, 2009 12:01 AM
@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
June 12, 2009 2:08 PM
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/
June 12, 2009 2:31 PM
@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