Kachumbari (Tomato and Onion Salsa)
Abuja, Nigeria ·
Aperçu
Kachumbari is East Africa's most versatile fresh condiment, a bright, simple salsa of finely diced tomatoes, red onion, chilli, and fresh coriander dressed with lemon juice and salt. It is served at virtually every East African meal as a fresh counterpoint to richer main dishes, and its role in the cuisine is to bring lightness and acidity where everything else is heavy and cooked. The salsa is found across Kenya, Tanzania, Uganda, and Rwanda under the same name, with minor regional variations in chilli heat and whether coriander or mint is used. In Kenya, Kachumbari appears alongside nyama choma (grilled meat), Ugali, fish dishes, and fried snacks. Its simplicity is its strength, perfectly ripe tomatoes and sharp onion need nothing more.
Note de Patrimoine AFN
Kachumbari is considered an indigenous East African preparation with no clear single origin, representing the universal human instinct to combine fresh raw vegetables with acid and heat to create a condiment. The name appears across Swahili-speaking East Africa and reflects the shared culinary culture of the region's coastal and highland communities.
Ingrédients
Préparation
- 1
Place the diced onion in a small bowl and massage the salt into the onion pieces. Cover the salted onions with water and let stand for 10 min.
- 2
Meanwhile, dice the tomatoes, avocado, and chili (if using). Place them in a medium bowl.
- 3
Drain the onions and add them to the vegetables. Finish by adding the lime juice and cilantro.
- 4
Mix well and taste the salad. Add salt or more lime juice if desired.
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