Kachumbari (Kenyan Tomato and Onion Salad)
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The Tale of Kachumbari (Kenyan Tomato and Onion Salad)
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Kachumbari, East Africa's bright tomato-and-onion salad, takes its name from the Indian kachumber, brought to the Swahili coast by Indian laborers and traders during the colonial era. It became the standard cooling counterpart to grilled nyama choma and rich pilau across Kenya, Uganda, and Tanzania.
Ingredients
Scale:· 4 servings
- 3 ripe tomatoes, diced
- 1 red onion, thinly sliced
- 1 green chili, minced
- 1/2 cucumber, diced
- Juice of 1 lime
- 2 tbsp chopped cilantro
- Salt to taste
Instructions
- 1Combine tomatoes, onion, chili, and cucumber in a bowl.
- 2Soak the sliced onion in cold water for 10 minutes first if a milder bite is preferred, then drain.
- 3Add lime juice and cilantro to the vegetables and toss.
- 4Season with salt to taste.
- 5Let sit for 10 minutes before serving to let the flavors meld.
- 6Serve chilled or at room temperature alongside grilled meats or pilau.
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