RECIPE FOR PIPPIRANA
Tomatoes: mature, squashy and preferably home grown.
Couple of pepinos: (small cucumbers) peeled, cut into cubes.
An onion or two diced.
Green pepper diced.
Vinegar, olive oil, cumin and salt.
Either a hard-boiled egg or tuna as topping.
There are no instructions as such, you just cut it all up and lob everything into bowl, and then mix it all together. The secret ingredient is not an item, rather it is in the process. Like all the best foods, patience in preparation is the key and in the case of pippirana you should leave it for an hour or so in the fridge to absorb all the flavours before serving it.
If you make enough to last a couple of days, you will gleefully notice that the vegetables soften, the flavours intensify and your body will now be able to withstand the temperatures of a Sahara sandstorm.
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