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Cucumber sauce: recipe illustration
Sauces & basics

Cucumber sauce

A light, fresh sauce made with cucumber, tomato and fish, less thick than other Guinean sauces. It's served with rice or fonio and adds a refreshing note to the meal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

212 kcal per serving

Protein
16 g
Carbohydrates
9.6 g
of which sugars
7.3 g
Fat
11.3 g
of which saturated fat
1.4 g
Fiber
2.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the cucumbers, remove the seeds and cut them into small cubes.
  2. Sauté the thinly sliced onions in the oil until translucent.
  3. Add the crushed tomatoes and the garlic, then let simmer for 5 minutes.
  4. Add the fish, the chili and the water, then cook for 10 minutes.
  5. Stir in the cucumber cubes and simmer for 10 minutes over low heat, without mashing them.
  6. Season with salt and pepper, then serve hot with rice or fonio.

Variations and tips

Fresher version. Add a little chopped fresh parsley at the end of cooking for a more fragrant, greener sauce.

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Original Ecomely recipe.