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Marinated cucumbers with peanut sauce is one of those dishes that captures the flavors and memories of West African home kitchens. The crisp cucumbers soak up a punchy marinade while the deeply flavored peanut sauce serves as the soul of the plate. There is a delightful balance of tangy, nutty, spicy, and sweet that makes every bite surprising and totally addictive. It is perfect for warm days or anytime you crave something vibrant.
Every time I bring out this dish for a gathering, the bowl is scraped clean faster than anything else. It won over my pickiest uncle who never usually touches salad and now demands it for every celebration.
Ingredients
- Cucumbers: African cucumbers have a sturdier flesh and unique flavor but any crisp cucumber works. Look for ones with glossy smooth skin.
- Lemon juice: Brings a sharp brightness and lifts the marinade. Use freshly squeezed for the freshest zing.
- Ginger paste: Adds earthy spicy heat. Freshly grated or store bought both work.
- Garlic paste: Delivers that aromatic backbone. Use plump fresh cloves for best punch.
- Salt: Essential for drawing water from the cucumbers while enhancing their flavor. Choose fine sea salt for even seasoning.
- Vegetable oil: A neutral oil keeps the marinade lush. Sunflower or canola are good picks.
- Shito sauce: Brings smoky heat to finish the dish. Authentic Ghanaian shito is rich with dried fish and hot pepper.
- Peanuts: Raw shelled peanuts are best for roasting. Look for unblemished whole nuts.
- Tomatoes: For juiciness and tang in the sauce. Choose ripe but firm tomatoes.
- Bell pepper: Adds sweetness and color.
- Cameroonian chilli or Scotch bonnet: Chilli is the heart of the heat. Use fresh for lively flavor. Handle with gloves if sensitive to heat.
- Onion: Lends savoriness and natural sweetness.
- Garlic cloves: Fresh and pungent aromas essential for the sauce.
- Fresh ginger: Gives the sauce its warmth and zing. Peel before using for best texture.
- Anise seeds: Uplifts the sauce with subtle licorice notes. Use whole seeds to release more aroma when toasted.
- Uda pods: Earthy and floral tones that round out the peanut sauce.
- Prekese: Aidan fruit brings mild sweetness and heady fragrance.
- Cloves: Potent warmth and deep spice. Use whole cloves for grinding.
- Vegetable oil: Again for sweating aromatics and building the sauce body
- Vegetable stock: Brings the sauce together with body and savoriness. Use a rich homemade or store bought option.
- Dawadawa: Fermented locust bean paste adding umami depth unique to West African soups and stews
- Unrefined caster sugar: Natural sweetness to balance out spice and acid
- Fresh chives: A sprinkle of green color and gentle bite at the end
Step-by-Step Instructions
- Roast the Peanuts:
- Roast seventy grams of peanuts on one tray at one hundred ninety degrees Celsius for thirty five minutes. Roast the remaining fifty grams on another tray at one hundred eighty degrees Celsius for twenty minutes. If you only have one oven roast in two batches. Let them cool fully which ensures crispness and flavor depth.
- Prepare and Marinate the Cucumbers:
- Top and tail the cucumbers then slice them lengthwise. Mix lemon juice ginger paste garlic paste salt and vegetable oil together in a bowl. Toss cucumbers with marinade coating thoroughly. Let them sit in the fridge for at least thirty minutes so the cucumbers soak up all the flavors.
- Blend the Sauce Base:
- Roughly chop tomato bell pepper chili and half the diced onion. Blitz together in a blender till smooth. In a separate bowl blend garlic and fresh ginger to a paste.
- Toast and Grind Spices:
- Heat a dry skillet then toast anise seeds uda pods crushed prekese and cloves for two to three minutes until fragrant. Let cool briefly then grind them to a fine powder.
- Sweat Onion and Build Sauce:
- Heat vegetable oil in a deep pot over medium. Add the remaining diced onion and cook slowly until soft and translucent. Stir in the ginger garlic paste and cook for eight minutes allowing the aromatics to mellow. Pour in the blended tomato mixture. Cook while stirring for fifteen minutes until reduced and aromatic. Sprinkle in the ground spices.
- Prepare Peanut Butter and Combine:
- Use a high powered blender to blitz the roasted peanuts into a creamy paste scraping the sides as needed. Add this peanut butter to the sauce pot along with half the vegetable stock. Stir in dawadawa and caster sugar.
- Simmer and Finish Peanut Sauce:
- Let everything simmer gently for five minutes then pour in the rest of the stock. Cook uncovered for forty five minutes or until the oil floats to the surface and the sauce is rich. Strain through a sieve for a silky result if desired and taste for seasoning.
- Grill Marinated Cucumbers:
- Preheat your grill until very hot. Grill the marinated cucumber slices for ten minutes turning them regularly to achieve a charred but still crisp finish.
- Arrange and Garnish:
- Spread peanut sauce on a serving plate. Top with grilled cucumber slices. Add dollops of shito sauce and finish with lots of finely chopped chives for freshness and color.
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The star ingredient for me is the dawadawa which infuses the sauce with deep umami earthiness. I remember my grandmother drying locust beans on her veranda to make her own dawadawa and that aroma instantly transports me to her kitchen whenever I use it.
How to Store
Both sauce and marinated cucumbers keep well in airtight containers in the fridge for three days. Bring the peanut sauce to room temperature or gently rewarm before serving for best flavor. If storing longer freeze the sauce in portions and simply defrost overnight in the fridge when needed. The cucumbers are best served fresh but chilled leftovers still hold crunch for salads or wraps.
Easy Substitutions
Substitute any sturdy cucumber for African cucumbers. English or Persian cucumbers work but pat them dry before marinating. If you cannot get Aidan fruit or uda pods add an extra pinch of anise and ground coriander for a similar aromatic touch. Ground fermented soybean can stand in for dawadawa if necessary. Regular white sugar works if unrefined caster sugar is unavailable.
Ways to Serve
Pile these marinated cucumbers and peanut sauce alongside grilled chicken or pan roasted fish for a complete meal. I love tucking the leftovers into flatbread wraps with pickled onions. For parties serve the sauce as a dip and let guests skewer their cucumbers for a DIY bite.
Tradition and Roots
This dish draws inspiration from the street stalls and festive tables of West Africa where savoury sauces elevate everything from simple vegetables to grilled meats. Every family has their own blend of peanuts and spices. The addition of shito and dawadawa distinguishes it with authentic Ghanaian flair.
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Do not rush marinating time as it makes a real difference in cucumber flavor and texture. No matter how often I make this I still get excited by the waft of toasted ground peanuts hitting hot oil. It is always worth a little extra effort for that deeply satisfying flavor.
Frequently Asked Questions
- → Can I substitute regular cucumbers for African cucumbers?
Yes, regular cucumbers work well, though African cucumbers provide a unique flavor and firmer texture.
- → How spicy is the peanut sauce?
The sauce has heat from Cameroonian or Scotch bonnet chilli. Adjust the amount to your spice preference.
- → What is shito sauce and is it necessary?
Shito is a Ghanaian hot pepper sauce. It adds a bold kick but can be omitted or replaced with your favorite chili sauce.
- → How should I roast the peanuts?
Roast peanuts at different oven temperatures as described or batch roast if using a single oven for best flavor.
- → Can the dish be made ahead?
Yes, marinate the cucumbers and prepare the peanut sauce in advance for easy assembly before serving.
- → What does dawadawa add to the dish?
Dawadawa brings a savory, umami depth. It’s traditional in West African cuisine but can be omitted if unavailable.