Kachumbari
Kachumbari is a fresh East African salad made from tomatoes, onions, and chile peppers, often served as a side dish with grilled meats, rice dishes, bread, or stews. The dish is similar to pico de gallo and Indian kachumber, although regional ingredients and preparation methods vary.
- Time
- 15 minutes
- Servings
- 4
Ingredients
- 4 large ripe tomatoes, diced
- 1 large red onion, thinly sliced
- 1 cucumber (optional), peeled and diced
- 1–2 fresh green chiles (optional), finely chopped
- 2 tablespoons chopped fresh coriander (cilantro)
- Juice of 1 lemon or lime
- ½ tablespoons salt
- ¼ tablespoons black pepper (optional)
Method
- Gently toss together all the ingredients in a mixing bowl until well-distributed.
- Allow the salad to rest for 5–10 minutes.
- Taste the salad and adjust the seasoning as needed.
- Serve fresh.
Notes
- If desired, additional ingredients such as avocado, mango, or bell pepper can be added.
- The quantity of chiles can be adjusted to taste, depending on spice preference. Fresh lemon or lime juice gives a brighter flavor than bottled juice.
- Select tomatoes that are fully ripe but still firm.
- To reduce the sharp flavor of the onions, try soaking them for a few minutes in cold water before draining and incorporating them into the salad.
- Prepare kachumbari shortly before serving to keep it fresh and crisp. Do not refrigerate for long periods, as the tomatoes may become watery.