Kachumbari (derived from the Gujarati “Kachumbar”) is a tomato and onion salsa served with meat and vegetable dishes in East Africa. It is a fresh, and healthy dish perfect for warm weather. It is easy, quick and adds a special touch to the meal it accompanies. A version of Kachumbari is served with attieke in Côte d’Ivoire, the famous “garba.”
Kachumbari
Print recipe
| Serves | 2 |
| Prep time | 15 minutes |
Ingredients
- 1 Red or Green Chili ((de-seeded, cut lengthwise into fine slivers or chopped))
- 1/2 cup Cilantro (Coriander) Leaves (finely chopped)
- 5 small Onions ((thinly sliced or chopped))
- 5 Tomatoes ((thinly sliced or chopped))
- 1 lime (juice of)
- 1 cucumber (optional)
- 3 tablespoons olive oil (optional)
Directions
| 1. | Place the sliced tomatoes, onions, chilli and chopped cilantro into a large serving bowl. |
| 2. | Add the lime juice and olive oil; toss the mixture. |
| 3. | Season the kachumbari with salt and freshly ground black pepper. |
| 4. | It is ready. Serve immediately. Enjoy as a salad or a side to a roasted meat dish from East Africa (Nyama choma) |
| 5. | (To reduce the pungency of raw onions: soak your chopped or sliced onions in a basin or pot of cold water and add a tablespoon of salt. Allow to stand in water for at least 15 minutes before draining with a sieve. After draining, rinse onions in sieve under running water and allow excess water to drain from sieve. Mix onions with remaining ingredients for the relish. ) |
[…] the marinade. Marinate for at least a couple of hours and then roast to your liking. Serve with kachumbari.Tip: When flame grilling, always have a container of cold water at hand to splash onto the chops […]