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Kachumbari
Kenyan Tomato and Onion Salad
A fresh and vibrant tomato and onion salad, often served as a side dish with grilled meats, stews, or ugali. It's a simple yet essential accompaniment in Kenyan cuisine.
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æºåæé10 minutes
調çæé0 minutes
åèšæé10 minutes
åé4
é£æ床Easy
ð§ ææ
- 3 medium Tomatoes(diced)
- 1 small Red onion(finely chopped)
- 0.25 cup Cilantro(chopped)
- 1 small Green chili(finely chopped, optional)
- 1 tbsp Lime juice
- to taste Salt
- pinch Black pepper(freshly ground, optional)
ðšâð³ äœãæ¹
- 1
In a medium bowl, combine the diced tomatoes, finely chopped red onion, chopped cilantro, and finely chopped green chili (if using).
- 2
Drizzle with lime juice. Season generously with salt and a pinch of black pepper (if desired).
- 3
Toss gently to combine all ingredients. Let it sit for a few minutes for the flavors to meld.
- 4
Serve immediately as a refreshing side dish.
ð¡ ããã®ã³ã
- âFor a milder onion flavor, soak the chopped red onion in cold water for 10 minutes before draining and adding to the salad.
- âAdjust the amount of green chili to control the spice level.
- âUse ripe, flavorful tomatoes for the best taste.
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- Add finely chopped cucumber or bell pepper for extra crunch and flavor.
- A pinch of sugar can balance the acidity of the tomatoes and lime.