Djanganan (Curried Vegetables)

Ingredients

• French beans
• peas
• haricot beans
• cauliflower
• red and white pumpkins
• sliced tomatoes
• sliced cucumbers
• half a clove of garlic
• a couple of ground onions
• four tablespoonfuls of good oil
• two spoonfuls of lime juice

Method

1. 1

   Boil vegetables separately.

2. 2

   Mix cooled vegetables with sliced tomatoes and cucumbers.

3. 3

   Make a sauce of ground chilli, garlic, onions, pepper, salt, oil, and lime juice.

4. 4

   Mix and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 173. The excerpt below is the record exactly as published.

Djanganan. (Curried Vegetables.) Boil separately French beans, peas, haricot beans, cauliflower, red and white pumpkins cut in small squares. Put all in a dish when cold (the cauliflower in small branches) ; add some sliced tomatoes and sliced cucum- bers. Make a sauce of a ground chilli seasoned with half a clove of garlic, a couple of ground onions, pepper, salt, four tablespoonfuls of good oil, and two spoonfuls of lime juice. Mix all together and serve. Lalap^ketimon. (Sliced Cucumber.

Cook this with the app: pantry check, scaling, and the assistant.