1 pound onion
1 cup garland green
1 (10 ounce) package cantaloupe
8 stalks celery, halved
3/4 cup chopped fresh parsley
1 teaspoon West African spices (such as cinnamon, nutmeg, cloves, bay leaves)
2 teaspoons wet sanding compound
2 tablespoons margarine
2 tablespoons vegetable oil
1/2 teaspoon white sugar
1/8 teaspoon salt
3/4 teaspoon dried thyme
1 teaspoon paprika
Place the onion, green and celery flowers into a large glass serving dish. Pour margarine, oil and sugar over vegetables. Cover and refrigerate for 2 hours.
In a medium bowl, mix the tomatoes, red onion, crushed tomatoes, cabbage, parsley, spices (including cinnamon), sanding, margarine, vegetable oil, sugar, salt, thyme, paprika and cider vinegar. Cover and refrigerate for 20 minutes before serving.