Kachumbari (Tomato and Onion Salad)
The Quirky Foodster Team
Ingredients
- Medium Tomatoes, diced — 4
- Large Red onion, finely sliced — 1
- Fresh green chili, finely chopped — 1
- Fresh coriander, chopped — 2 tbsp
- Lemon or lime juice — 2 tbsp
- Vegetable oil — 1 tbsp
- Fine salt — 1/2 tsp
Method
- Combine the diced tomatoes, sliced red onion and chopped chili in a bowl.
- Stir in the fresh coriander.
- Whisk the lemon juice, oil and salt together and pour over the salad.
- Toss gently to combine and leave to sit for 5-10 minutes before serving, to let the flavours meld.
Introduction: Kachumbari is a fresh, sharp salad of tomato, onion and chili found across East Africa, and in Uganda it is the near-universal accompaniment to grilled muchomo and other roasted meats.
Cultural Background: Kachumbari is a fresh, sharp salad of tomato, onion and chili found across East Africa, and in Uganda it is the near-universal accompaniment to grilled muchomo and other roasted meats. Its acidity and crunch cut through rich, smoky dishes, making it an essential side rather than an afterthought.
Tips: Rinse the sliced onion briefly under cold water first if you prefer a milder, less sharp bite. Let the salad rest briefly before serving so the dressing softens the onion slightly.
Variations: Add diced avocado for a creamier version. Add a pinch of ground cumin for extra warmth. Naturally vegetarian as written. Naturally vegan as written; contains no animal products.
Storage: Best eaten fresh on the day it is made; can be refrigerated for a few hours.
Reheating: Served cold; not suitable for reheating.
FAQs:
Q: How spicy is kachumbari?
A: It can be adjusted to taste; use less chili, or remove the seeds, for a milder version.
Q: What is kachumbari traditionally served with?
A: It is the classic accompaniment to muchomo and other grilled meats, as well as pilau and rice dishes.
- Medium Tomatoes, diced — 4
- Large Red onion, finely sliced — 1
- Fresh green chili, finely chopped — 1
- Fresh coriander, chopped — 2 tbsp
- Lemon or lime juice — 2 tbsp
- Vegetable oil — 1 tbsp
- Fine salt — 1/2 tsp
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