Ingredients
Salad
- 4firm tomatoes
- 1large red onion
- 1or 2 green chillies
- 1 handfulcoriander
- 1avocado, optional
Dressing
- juice of 2 limes
- 1 tbspoil, optional
- salt
- black pepper
Directions
- Slice the onion as thinly as you can, into half-moons rather than dice.
- Now rinse the sliced onion. Put it in a bowl, cover it with cold water, work it with your fingers for a minute, then drain and squeeze it.
- Rinsing the onion is the step that makes kachumbari and it is the one most recipes leave out. It takes away the raw harshness and the aftertaste while keeping all the crunch.
- Deseed the tomatoes and slice them into thin wedges.
- Take the seeds out. They are what turns the salad into a puddle within ten minutes.
- Mince the chillies finely, with or without seeds depending on how hot you want it.
- Chop the coriander, stalks included.
- Combine the onion, tomato, chilli and coriander in a bowl.
- Squeeze the lime over, season with salt and pepper, and toss gently.
- Dress it just before it goes to the table, because salt and lime start drawing water out of the tomato immediately.
- Add the avocado last, in chunks, and fold it through with a light hand so it does not break up.
- Serve it alongside nyama choma, ugali, pilau or grilled fish.
- It is the standard fresh counterweight to grilled meat across Kenya, Tanzania and Uganda, and it appears at almost every meal that involves a fire.
Technique
- Red onion rather than white, for both the colour and the milder bite.
- The name comes from the same root as the Indian kachumber, brought to the coast by South Asian communities.
- Some versions add cucumber, which is common in Tanzania.
Substitutions
- Lemon in place of lime.
- Spring onion if red onion is unavailable, skipping the rinse.
Variations
- With avocado, which is standard in Kenya.
- With cucumber and carrot added.
- Without chilli, for a milder plate.
History
The name comes from Indian kachumber; tomato, onion and chili dressed with lime became the standard relish beside nyama choma.
Frequently asked questions
What is Kachumbari?
Kachumbari is a salad & side from Kenya: fresh tomato, onion and chili salad squeezed with lime. The name comes from Indian kachumber; tomato, onion and chili dressed with lime became the standard relish beside nyama choma.
How long does Kachumbari take to make?
Kachumbari takes 15 min of preparation and no cooking at all. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Kachumbari?
Yes, within limits. Lemon in place of lime. Spring onion if red onion is unavailable, skipping the rinse.
What is the most important thing to get right in Kachumbari?
Slice the onion as thinly as you can, into half-moons rather than dice.
