Green and unripe mangoes can be eaten, and are often delicious. For example, this salad with shredded green mangoes is very popular in French Guyana, and if you like spicy food, you will love this salad! Serve cold, as an appetizer or as a side dish with fish, shrimp, or meat. For a pretty presentation, I serve the Kalawang in individual plates with shrimps.
Green Mango Salade (Кalawang)
Fresh chili pepper can be substituted with chili powder.
Peel the mangoes with a peeling knife. Shred the pulp and discard the pit.
In the salad bowl, toss the mangoes, onion, salt and pepper. Drizzle with lemon juice and oil. Cover with plastic wrap and chill in a refrigerator for 2-3 hours.
When ready to serve, transfer the salad on to the serving plates, embellish with fresh herbs, and prawns.
For my version of pickled cabbage, cabbage and carrots are marinated with vinegar. This is an easy recipe and ready to eat the next day!
Cut, core and shred cabbage finely.
Peel the carrots and grate.
Peel the garlic and cut each clove into 4 pieces.
Place vegetables in a mason jar.
Meanwhile, in a large pot, boil water with salt, sugar and olive oil.
Remove from the heat and add vinegar.
Pour hot marinade over the cabbage and let it cool completely.
Cover with tight lid and store it in the refrigerator. Cabbage will be ready in 12 hours.
I’ve always had a sweet tooth. Whether it be a plain piece of dark chocolate or a decadent caramel cheesecake, I can’t remember the last time I turned down dessert. My mouth waters every time I see or think of this Lemon Cake. Each time I’m at Starbucks, I know what I will be ordering. I can’t guarantee this Lemon loaf tastes exactly like Starbucks, I personally think it’s better. You tell me. 🙂
Preheat oven to 350 degrees F. Grease and flour a loaf pan.
Add lemon zest, lemon juice and lemon extract.
Add vegetable oil and mix.
Gradually add greek yogurt and mix until combined.
Slowly add flour. Blend until smooth.
Pour the batter into the baking pan. Bake for 45 minutes. Remove from the oven and quickly cover the pan with aluminum foil, and return to the oven, for the last 10 minutes, to prevent excess browning.
Cool the loaf in a pan for 15 minutes. Remove from pan to wire racks to cool completely.
Whisk confectioners' sugar with lemon juice until smooth. Spoon evenly over the loaf and let sit for about 30 minutes.