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Kachumbari Salad
A refreshing and vibrant tomato and onion salad, often served as a side dish to accompany grilled meats or nsima. It's known for its simple yet flavorful combination of fresh ingredients.
ð§ ææ
- 4 medium Tomatoes(ripe, finely chopped)
- 1 medium Red onion(finely chopped)
- 1 small Green chili(finely chopped, seeds removed for less heat (optional))
- 2 tbsp Coriander leaves(fresh, chopped)
- 1 tbsp Lemon juice
- to taste Salt
- pinch Black pepper(freshly ground (optional))
ðšâð³ äœãæ¹
- 1
In a medium bowl, combine the finely chopped tomatoes, red onion, and green chili (if using).
- 2
Add the chopped coriander leaves to the mixture.
- 3
Drizzle with lemon juice and season with salt and freshly ground black pepper (if using) to taste.
- 4
Gently toss all the ingredients together to combine.
ð¡ ããã®ã³ã: Avoid over-mixing, which can make the tomatoes mushy. - 5
Let the salad sit for about 5-10 minutes before serving to allow the flavors to meld.
- 6
Serve chilled as a refreshing side dish.
ð¡ ããã®ã³ã: Kachumbari is best served fresh.
ð¡ ããã®ã³ã
- âUse ripe, firm tomatoes for the best flavor and texture.
- âSoaking the chopped red onion in cold water for 10 minutes can help reduce its pungency.
- âAdjust the amount of chili to your spice preference.
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- Add finely diced cucumber for extra crunch.
- Include a small amount of finely chopped bell pepper (any color).
- A pinch of sugar can balance the acidity of the tomatoes.