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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 4 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Set aside about 15 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
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.
Adapted from the source recipe's notes.Method
- 01
Gently toss together all the ingredients in a mixing bowl until well-distributed.
- 02
Allow the salad to rest for 5–10 minutes.
- 03
Taste the salad and adjust the seasoning as needed.
- 04
Serve fresh.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to Charles Haynes; view original image record .
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