Burkina Feast: Salade Concombre

Eleven years ago, I finished my service as a Peace Corps Volunteer in Burkina Faso. There are a lot of things I miss about living there: the friends I made, the little red brick house in the middle of a cornfield that was my home for two years, the music, language, and culture. But one of the things I miss the most is the food.

The food in Burkina Faso is pretty similar to other countries throughout West Africa. Hot peppers (habaneros), rice, tomatoes, onions, green peppers, fish, beef, goat, chicken – these are just some of the ingredients they use to make some amazing dishes.

Since I miss those foods so much, I thought it would be fun to prepare and share some of the foods I miss so much. I thought I’d start with salade concombre – cucumber salad. My friend Salimata made this for me not long after I moved to Bagassi, our village in Burkina Faso. She was a super cook and she introduced me to many of the dishes I later came to love. Here’s my take on salade concombre.

Salade Concombre

1 medium-sized cucumber, thinly sliced

1/2 medium onion, diced

1 tomato, thinly sliced

1/4 tsp. salt

2 Tbsp. white vinegar

1 Tbsp. canola/vegetable oil

Mix together in one bowl. Serve immediately.

Sali also liked to serve salade concombre in a baguette, or loaf of French bread. Slice the baguette in half longways and fill with salade concombre. It’s like eating a salad sandwich!

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