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    Home » African dishes

    Kachumbari (East African Salad)

    Dated: April 29, 2020 . Modified: Feb 16, 2022 by Kate Hahnel

    Jump to Recipe

    Transform your meals with this delicious Kenyan (East-African) Kachumbari salad! It is easy to make, refreshing, and only needs a handful of ingredients. Serve it with some nyama choma or ugali, for a complete dinner.

    Don't forget to read through the post so you do not miss out on useful tips related to this recipe.

    An overhead photo of East African Kachumbari
    Healthy East African Kachumbari Recipe. Simple, healthy, and vegan.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, at no extra cost to you.

    This is one of the recipes I grew up eating as a child and it always brings fond memories! It is no secret now that I do love my African recipes. If you would like to explore what my home continent has to offer then I suggest you start with this Kenyan Beef Stew and Pilau Masala Spice!

    Jump to:
    • what is Kachumbari
    • ingredient notes
    • useful tips
    • variations
    • what to serve Kachumbari with
    • frequently asked questions
    • try these other African dishes!
    • 📖 Recipe

    what is Kachumbari

    Kachumbari, which is very similar to pico de gallo, is a flavorful tomato and onion-based salad popular in the East African countries of Kenya, Uganda, and Tanzania. It originated in India, where it goes by the name Kachumber or Cachumber. Along with chapati and samosa, it found its way to East Africa through the Indian workers who came to work in the region during the colonial era.

    ingredient notes

    This is a summary, see the printable recipe card provided at the bottom of the page for full quantities. A video has also been provided in the recipe card at the bottom of the page. You will need the following ingredients:-

    An overhead photo of the ingredients needed for this recipe.
    • fresh tomatoes - use fleshy tomatoes such as Roma, Heirloom, and Beefsteak.
    • onion - we traditionally use red onion in Kenya but you can also use white or yellow onion.
    • lemon juice - for the best results, use freshly squeezed and not bottled lemon juice.
    • coriander or cilantro.
    • some warm water.
    • salt.
    • bird eye chilis - these are optional and can totally be omitted. Also feel free to use more or less, depending on how spicy you like your food.

    Some versions include olive oil as a key ingredient but I wanted to keep it as authentic as possible, and therefore omitted it.

    useful tips

    • Finely cut the vegetables; the shape, (julienne or cubed), is not very important most important is that you slice or dice them as finely as you can.
    • Soak the diced or sliced onion in warm salted water. This is a very important step that you do not want to skip as it helps get the sting or bite out from the onion!
    • The resting time is important! The salad tastes much better when left to rest in the fridge a while so make sure to give it the time it needs.

    variations

    There are so many variations of this East-African tomato salad! The base of the salad remains tomatoes and onions so feel free to experiment with your favorite ingredients! Some delicious combinations you can try out include:

    • add a cup of chopped mango, or diced pineapple to make kachumbari ya nanasi, (which basically means with pineapple). This adds a sweetness that works well, especially when served with grilled meats or chicken.
    • use black pepper in place of the chili, if you prefer.
    • make it creamy by adding half of an avocado that has been finely diced. If using an avocado, choose one that is ripe, yet slightly firm.
    • add a third of a cup of finely sliced cabbage for some crunch and extra fiber!

    what to serve Kachumbari with

    Serve Kachumbari as an appetizer or side dish. Along with nyama choma and ugali, it pairs up well with Swahili pilau, chips mayai, sukuma wiki and Githeri.

    It is also the perfect accompaniment to your grilled meat, fish, and chicken in summer, oven-baked vegetables, French fries (or chips), and just about anything tastes great when served with Kachumbari!

    Kachumbari - East African Salad

    frequently asked questions

    How long can I store Kachumbari?

    While Kachumbari is best served within a day, you can keep it in the fridge for later for up to two days. Do not keep it longer as it tends to get soggy from tomatoes, and will therefore not taste as good. For the same reason, I do not recommend freezing it.

    How do you pronounce Kachumbari?

    For those who are curious, Kachumbari is pronounced ka-chu-mba-ri. Ka, like in Alkaloid, ch similar to the pronunciation in church, and mba has the same pronunciation as the end of the word plumber. Finally, ri is pretty easy and is pronounced similar to the English word ring. You can listen to the pronunciation here.

    How do I make Kachumbari without lemon juice?

    The lemon juice can be substituted for two to three tablespoons of white or balsamic vinegar. You can also use fresh lime juice, extracted from one small lime.

    try these other African dishes!

    These dishes are on fire, so make sure to check them out!

    • A picture of a plate of East African Kuku Paka.
      East African Kuku Paka Recipe
    • Chermoula sauce in a glass jar.
      Moroccan Chermoula Sauce
    • easy baked chicken drumsticks recipe
      Easy Baked Curry Chicken Drumsticks (Legs)
    • Kenyan Tangawizi Chai - Ginger Tea with Milk
      Kenyan Tangawizi Chai - Ginger Tea with Milk

    Great news, you have made it this far which means you probably made or are making this Kenyan and East-African Kachumbari salad! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.

    Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like my Facebook for the latest updates! Don't forget to subscribe to my YouTube channel or Newsletter for regular recipe notifications!

    📖 Recipe

    An overhead photo of East African Kachumbari

    Kachumbari - East African Salad

    Kate Hahnel
    Make the best Kenyan (East African) Kachumbari! This tomato and onion salad is refreshing, delicious, easy to make, and the perfect side dish for your nyama choma, ugali, pilau rice, and more!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 0 mins
    Resting Time 25 mins
    Total Time 30 mins
    Course Appetizer, Salad
    Cuisine East African, Kenyan
    Servings 4
    Calories 32 kcal

    Equipment

    Chopping board
    Sharp knife
    Medium-sized mixing bowl 
    a lemon press or a fork (to squeeze out lemon juice)
    mixing spoon(s)

    Ingredients
      

    • 3 medium-sized fresh tomatoes
    • ¾ bulb onion medium sized
    • 1 tablespoon salt
    • 1 bunch cilantro (coriander)
    • ½ lemon (or more, for a tangier taste)
    • 1½ cups warm water
    • 1-2 bird-eye chili (optional)

    Instructions
     

    • Wash the tomatoes then dry them using a clean kitchen towel. Peel the onion then use a knife to finely slice or dice. Next, add the warm water and a teaspoon of salt to a bowl and add the sliced onion inside. Stir then set aside and allow this to soak for at least 5 minutes. This helps get the sting out of the onions.
      Sliced onion soaked in a bowl of warm water.
    • Finely slice or dice the tomatoes, cilantro (coriander), and bird-eye chili. Squeeze out the juice from the lemon and set this aside in a cup. Add tomatoes, coriander (cilantro), and the bird-eye chili (optional) to a medium-sized bowl. Using a sieve, discard excess water together with any excess salt from the onions. Add the onion to the bowl with the rest of the vegetables, then combine.
      Sliced kachumbari ingredients in a bowl
    • Slowly add the lemon juice and keep tasting as you go. You can use more or less lemon juice as you prefer. Adjust for salt and let rest for at least 25 minutes. Serve your Kachumbari salad with grilled meat, vegetables, or your favorite side dish.

    Video

    Notes

    • Finely cut the vegetables; the shape, (julienne or cubed), is not very important most important is that you slice or dice them as finely as you can.
    • Soak the diced or sliced onion in warm salted water. This is a very important step that you do not want to skip as it helps get the sting or bite out from the onion!
    • The resting time is important! The salad tastes much better when left to rest in the fridge a while so make sure to give it the time it needs.

    Nutrition

    Calories: 32kcalCarbohydrates: 6.2gProtein: 1.2gFat: 0.1gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gCholesterol: 0mgSodium: 15.6mgPotassium: 10mgFiber: 1.2gSugar: 2.4g
    Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.or simply PIN on Pinterest for later!!

    Reader Interactions

    Comments

    1. Robin

      February 21, 2022 at 1:35 pm

      5 stars
      I am obsessed with this flavor of this salad - so refreshing!

      • Kate Hahnel

        February 21, 2022 at 1:37 pm

        Thank you very much!! It is a salad for all seasons and goes well with just about anything!!

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    Hi, I'm Kate! I am here to show you how easy it is to recreate African dishes at home, as well as other simple recipes from around the world.

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