About the dish
Kachumbari is the simplest and most often eaten salad in East Africa. Ripe tomatoes and thinly sliced red onion are mixed with hot chilli, chopped coriander, salt and lime or lemon juice; some cooks add cucumber, avocado or sweet pepper. The onion is often soaked briefly in warm salted water first to soften its bite. The salad is sharp, crunchy and refreshing, which is why it goes with fatty grilled meat, pilau, ugali and beans. The Indian salad kachumber is a very close relative.
Main ingredients
- tomatoes
- red onion
- chilli
- coriander
- lime
The “vegetarian” and “vegan” labels refer to the recipe shown, not to every version of the dish.
Kenya: In Kenya the indispensable side for nyama choma, pilau and ugali.
Tanzania: In Tanzania, especially on the coast, served with pilau and grilled fish.
We show dishes associated with a country, not official national dishes; “national dish” and “culinary symbol” are used only with a basis. What do the labels mean?
More: Wikipedia (en)
