Due to overwheming popular demand (thanks Marian) I have managed to locate the recipe for the carrot salad I made when I was in Juba, South Sudan. Herewith...
Vicki's African Spiced Carrot Salad
1 tbsp olive oil
2 shallots, finely chopped
2 minced garlic cloves
1/2 tsp each salt, cumin, cinnamon, paprika
2 tbsp lemon juice
1/4 cup chopped fresh coriander
Diagonally cut carrots into 1/2 inch thick slices. In large pot of boiling water, cover and cook carrots until tender-crisp, about 5 minutes. Chill under cold water, drain.
Meanwhile, in large skillet, heat oil over medium heat; fry shallots and garlic, stirring occasionally, until softened, about 3 minutes.
Stir in salt, cumin, cinnamon, paprika and cayenne pepper: fry until fragrant, about 1 minute. Add carrots and lemon juice; toss to coat. pour into salad bowl; stir in coriander.
Carrots can be served warm or refrigerated and served cold.
We could not locate any corrander so served without. I am sure it adds a nice touch though.