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Kachumbari
A refreshing and vibrant East African salad, Kachumbari is a simple yet flavorful mix of finely chopped tomatoes, onions, and chili peppers, often dressed with lemon or lime juice. It serves as a perfect accompaniment to grilled meats, stews, and rice dishes.
ð§ ææ
- 4 medium Tomatoes(ripe, finely diced)
- 1 medium Red onion(finely diced)
- 1 small Green chili pepper(finely chopped (adjust to taste))
- 0.5 cup Cilantro(fresh, chopped)
- 2 tbsp Lemon juice(freshly squeezed)
- 0.5 tsp Salt(to taste)
- 0.5 medium Cucumber(optional, finely diced)
ðšâð³ äœãæ¹
- 1
In a medium bowl, combine the finely diced tomatoes, red onion, green chili pepper, and chopped cilantro.
- 2
If using, add the finely diced cucumber to the bowl.
- 3
Drizzle the fresh lemon juice over the vegetables.
- 4
Season with salt to taste. Mix all ingredients gently to combine.
- 5
Let the salad sit for at least 10-15 minutes before serving to allow the flavors to meld.
ð¡ ããã®ã³ã
- âFor a milder onion flavor, soak the diced onion in cold water for 10 minutes before adding to the salad.
- âAdjust the amount of chili pepper to your preferred level of spice.
- âKachumbari is best served fresh.
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- Add finely diced avocado for a creamy texture.
- Include a pinch of black pepper for added warmth.