The Sambal will store up to 4 days refrigerated in a tightly covered container.
2 medium garlic cloves, minced
1 shallot, minced
½ jalapeno pepper
1 teaspoon sugar or natural sweetener (honey, agave nectar, etc.)
1 (2-inch) piece of ginger, peeled and grated
1 tablespoon apple cider vinegar
2 mint leaves
1 large cucumber, peeled, seeded, quartered and thinly sliced
An Oldways recipe and photo, inspired by recipes in Jessica B. Harris’ The Africa Cookbook and Marcus Samuelsson’s The Soul of a New Cuisine