For the stuffing
1lb 10oz cucumber – cut into 2.5cm/1inch slices
2 tbsp. corn flour
225g cooked chicken – minced
1 egg white
1 ½ tbsp. spring onions – Chopped
1 tbsp. fresh ginger – Chopped
2 tbsp. orange juice
2 tbsp. molasses
2 tsp white sugar
1 tsp oil

For the sauce
300ml chicken stock
2 tbsp. tomato sauce
2 tbsp. vinegar
1 tbsp. mustard
2 tsp sugar
1tsp corn flour mixed with 2 tsp water

For the garnish
2 tsp coconut oil
2 tbsp. Dry oregano or chopped parsley


Using a small sharp knife slice cucumbers in half (down the middle), then remove the seeds and fleshy pulp from the center of each cucumber slice. Further hollow the cucumber with a teaspoon so that you have tubes with a roughly 5mm shell. Lightly dust the hollow interiors of the slices with the corn flour.

Mix all the stuffing ingredients together in a bowl with 1 tsp salt and pepper and sauté in a frying pot, then mix all the sauce ingredients together in a bowl and pour into the pot and cook for 3 minutes. Stuff each cucumber tube with the sautéed mixture.

If you desire heat in a frying pot the stuff cucumber for 2 minuets or you can place in greased baking pan and bake for 20 minutes.

Garnish with coconut oil and oregano/parsley mixture.


I prefer to serve it without baking or cooking it as cooking the cucumbers may make it soggy.

World Food Day Recipe – 2023

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