Kachumbari Recipe
Description
Kachumbari is a fresh, vibrant salad made primarily from tomatoes and onions, with a touch of chili, cilantro, and lemon or lime juice. It’s a perfect balance of acidity, heat, and freshness, making it a great palate cleanser or side dish. This salad is quick to prepare and uses raw ingredients, so the flavors are bright and fresh.
Ingredients:
3 large ripe tomatoes, finely chopped
1 medium red onion, finely sliced
1-2 fresh green chili peppers, finely chopped (adjust to taste)
1 small cucumber, peeled and chopped (optional)
1 handful fresh cilantro (coriander), chopped
Juice of 1 lemon or lime
Salt to tast
Black pepper to taste
Preparation Time:
Preparation: 10 minutes
Resting time: 5-10 minutes (optional, for flavors to meld)
Total: 15-20 minutes
Instructions:
Prepare the vegetables:
Wash the tomatoes, cucumber, chili, and cilantro thoroughly.
Chop the tomatoes into small cubes.
Peel and slice the onion thinly.
Chop the green chili finely (remove seeds if you want less heat).
Peel and chop the cucumber into small cubes (if using).
Roughly chop the fresh cilantro.
Mix the ingredients:
In a mixing bowl, combine the chopped tomatoes, onions, green chili, cucumber, and cilantro.
Season:
Squeeze the lemon or lime juice over the salad.
Add salt and pepper to taste.
Toss everything together gently until well mixed.
Rest (optional):
Let the kachumbari sit for 5-10 minutes to allow the flavors to blend and the onions to mellow slightly.
Serve:
Serve fresh as a side dish with grilled meats, rice, ugali, or chapati.
Tips:
Use ripe tomatoes for the best flavor.
Ajust chili according to your heat preference.
Some variations include adding avocado, garlic, or a splash of vinegar.
Always add lemon or lime juice at the end to preserve freshness.
Common Questions
Q1: Can I prepare kachumbari in advance?
A1: Kachumbari is best served fresh. If you must prepare it in advance, keep it refrigerated and consume within 2 hours. Tomatoes release water over time, which can make the salad watery.
Q2: Can I add other vegetables?
A2: Yes! Some like to add cucumbers, avocados, or even grated carrots for more texture and flavor.
Q3: Is kachumbari spicy?
A3: It depends on how much chili you add. You can control the heat by adding more or fewer green chilies.
Q4: Can I use white onions instead of red?
A4: Yes, but red onions are preferred for their milder, sweeter flavor.