Kachumbari is an east African tomato and onion salad eaten mainly in Kenya but also prevalent in the neighboring countries like Tanzania, Uganda, and Zanzibar. This Kenyan salad is made of tomatoes and onions as the main components but may contain other ingredients like cucumber and avocado.
Course Salad
Cuisine African, Indian
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4people
Author Jayne Rain
Ingredients
1mediumred onion
300gred cherry tomatoes(or 2 to 3 large tomatoes)
1ripeavocado
1handfulfresh coriander leaves
2tbspfresh lime juice
1/2tspsea salt(to taste)
1tbspolive oil
1small chili (optional)
for preparing the onion
1tspsea salt
200mlwater
Instructions
Add 1 tsp of sea salt in a bowl with 200 ml of water, mix till dissolved and set aside.
Meanwhile, finely dice the onion. Place the onion in the bowl of salty water and massage for 30 seconds and then allow soak for about 5 minute. This process will help in the reduction of the pungent onion flavor.
Drain the onions thoroughly and transfer to a medium bowl.
Finely dice the tomatoes, the cilantro and avocado. Add them to the onions.
Using plastic gloves deseed the chili and chop finely.
Add the chili to the rest of the vegetables
Finish by adding the ½ tsp salt (or salt to taste), olive oil and the lime juice.
Mix well and adjust the seasoning to your taste.
Serve kachumbari with pilau rice or any other dish of choice.
Notes
Deseed the chili before chopping to cut the spiciness.