Daube de Concombres: French Caribbean Stewed Cucumber
Most of us think of cucumber as something crisp and cool, sliced into salads, tucked into sandwiches, or served raw with a dressing. But cucumber can also be cooked, and this simple French Caribbean dish is a delicious example.
Daube de Concombres, or stewed cucumber, is a traditional French Caribbean preparation in which cucumber is gently cooked with tomatoes, onion, garlic, and other aromatics.
I came across the recipe in one of my French Caribbean cookbooks and decided to make my own version. The traditional recipe cooks the cucumber for about 45 minutes. I wanted something a little fresher and quicker, so my version takes only about 20 minutes to cook.
I use an English cucumber with cherry or grape tomatoes, red bell pepper, onion, garlic, and fresh parsley. A tiny splash of fresh lemon juice at the end brightens all those vegetables without turning the dish into something lemony.
The result is a simple, colorful vegetable side dish that’s surprisingly flavorful, and a good reminder that cucumbers can do much more than make salads.
What is Daube de Concombres?
Daube is often associated with slowly cooked meat dishes in French cuisine, but French Caribbean cooking also uses the technique with vegetables.
In the traditional recipe that inspired this dish, cucumbers are peeled, halved, seeded, and cooked with tomatoes, onion, garlic, and optional bell pepper.
My version is slightly different.
I use an English cucumber, which has tender seeds, so I don’t find it necessary to remove them. I do peel the cucumber before cutting it into pieces.
I also shorten the cooking time considerably. Twenty minutes is enough for the cucumber to become tender and absorb the flavors of the other vegetables without becoming overly soft.
Ingredients You’ll Need
English cucumber
I prefer English cucumber for this recipe. Peel it, but don’t worry about removing the seeds. English cucumber seeds are generally tender enough to leave in the dish.
Cut the cucumber into pieces large enough to hold their shape while cooking.
Cherry or grape tomatoes
You’ll need approximately 1 cup, or about 8 ounces.
Cherry and grape tomatoes are perfect for this quicker version because they soften readily and release their juices as they cook. I used a mixture of colors, which also makes the finished dish beautiful.
Red bell pepper
Bell pepper adds sweetness, color, and another layer of flavor. I used red, although another sweet bell pepper would work.
Onion and garlic
These form the aromatic base of the dish. Let the onion soften in the olive oil before adding the other vegetables.
Fresh parsley
You only need a couple of sprigs. The parsley isn’t meant to overwhelm the vegetables; it’s there to brighten the dish and give it a fresh finish.
You can also use my Garlic and Parsley Paste in place of the separate garlic and parsley.
Extra virgin olive oil
One tablespoon is enough to sauté the aromatics and vegetables without making the finished dish oily.
Fresh lemon juice
This is the finishing touch, and less is more.
I use only ¼ to ½ teaspoon of fresh lemon juice. The purpose is to brighten the flavors, not make the cucumber taste lemony.
Of course, if you love lemon, you can add more—but taste first.
How to Make Daube de Concombres
Peel the English cucumber and cut it into bite-size pieces. There is no need to remove the seeds.
Prepare the remaining vegetables by chopping the onion and bell pepper, mincing the garlic, halving the tomatoes, and chopping the parsley.
Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
Add the onion and bell pepper and sauté until they begin to soften. Add the garlic and cook briefly until fragrant.
Add the tomatoes and allow them to cook until they begin to soften and release their juices.
Add the cucumber and season with salt and freshly ground black pepper. Stir everything together, cover, and cook gently until the cucumber is tender.
The total cooking time should be approximately 20 minutes.
Toward the end of cooking, stir in the fresh parsley.
Finish with ¼ teaspoon fresh lemon juice. Taste before adding more. If you want a slightly brighter flavor, increase it to ½ teaspoon.
If there’s more liquid in the pan than you’d like, simply uncover it for the last few minutes and let some of the liquid evaporate.
The Secret Is Not Overcooking the Cucumber
The original recipe cooks cucumber considerably longer, but I prefer the texture of this quicker version.
You want the cucumber to become tender enough to absorb the flavors from the tomatoes and aromatics while still retaining its shape.
English cucumbers are particularly good for this because their seeds are tender. Keeping the seeds also means less prep work.
And I’m always in favor of eliminating an unnecessary kitchen task.
Garlic and Parsley Paste Shortcut
If you already have a jar of my homemade Garlic and Parsley Paste in the refrigerator, this is exactly the type of recipe where it comes in handy.
Instead of preparing garlic and parsley separately, add a little of the paste to the vegetables as they cook.
→ Garlic and Parsley Paste Recipe
It’s one of those simple refrigerator staples that can make everyday vegetable dishes much easier to season.
How to Store Daube de Concombres
Allow the stewed cucumber to cool, then transfer it to an airtight container and refrigerate for up to 3 days.
The vegetables will continue to soften as they sit, so this dish is best enjoyed within the first day or two if you prefer the cucumber to retain more texture.
How to Reheat
Gently reheat the cucumber daube in a skillet over low to medium-low heat until warmed through. If there is extra liquid in the container, you can reheat it uncovered to allow some of the moisture to evaporate.
You can also microwave individual portions in short intervals, but I prefer the stovetop because it gives you better control over the texture.
Can You Freeze It?
I wouldn’t recommend freezing this dish. Cucumbers have a high water content, and freezing and thawing can make their texture very soft and watery. This is one of those recipes that’s much better made fresh and refrigerated for leftovers.
What to Serve with Daube de Concombres (Stewed Cucumber)
Daube de Concombres works well as a vegetable side dish with fish, chicken, pork, or another simple protein.
You can also serve it with rice. The tomatoes and vegetables create flavorful juices as they cook, and rice will happily take care of those.
It’s an especially useful recipe when cucumbers are plentiful, and you’re looking for something different to do with them besides another salad.
Daube de Concombres (French Caribbean Stewed Cucumber)
Equipment
- Large skillet or sauté pan with lid
- Chef’s Knife
- Wooden spoon or silicone spatula
- Measuring cup
Ingredients
- 1 large English cucumber peeled and cut into bite-size pieces
- 1 tbsp extra virgin olive oil
- 1 medium onion chopped
- 1 red bell pepper chopped or sliced
- 2 garlic cloves minced
- 1 cup or about 8 ounces cherry or grape tomatoes, halved about 8 ounces cherry or grape tomatoes, halved
- 2 sprigs fresh parsley chopped
- Salt to taste
- Freshly ground black pepper to taste
- 1/4-1/2 tsp fresh lemon juice
- Optional: Garlic and Parsley Paste to replace the fresh garlic and parsley
Instructions
- Peel the cucumber and cut it into bite-size pieces. Leave the tender seeds intact.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and bell pepper. Sauté until they begin to soften.
- Add the garlic and cook briefly until fragrant.
- Add the tomatoes and cook until they begin to soften and release some of their juices.
- Add the cucumber. Season with salt and black pepper and gently combine.
- Cover and cook over medium-low heat until the cucumber is tender but still holds its shape. The total cooking time should be approximately 20 minutes.
- Stir in the chopped parsley toward the end of cooking.
- Add ¼ teaspoon lemon juice, stir, and taste. Add up to another ¼ teaspoon if desired.
- If the dish contains more liquid than you prefer, uncover the skillet during the final few minutes and allow the excess liquid to evaporate.
- Taste and adjust the seasoning before serving.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
