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.
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!
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a brief history about 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 in 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:-
- 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 ommitted. 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.
how to make Kachumbari salad
This tomato onion salad is so easy to make! It is no wonder that it is so much loved in Kenya and the entire East-Africa region at large! Here is how to prepare it:-
- 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. 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.
- Slowly add the lemon juice and keep tasting as you go. You can use more or less of the lemon juice as you like. Adjust for salt and let rest for at least 25 minutes. Serve your Kenyan Kachumbari with grilled meat, vegetables or your favorite side dish.
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 finely sliced cabbage for some crunch and extra fiber!
what do I 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), just about anything tastes great when served with Kachumbari!
frequently asked questions
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.
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.
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.
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📖 Recipe
Kachumbari - East African Salad
Equipment
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.
- 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.
- 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.
Robin
I am obsessed with this flavor of this salad - so refreshing!
Kate Hahnel
Thank you very much!! It is a salad for all seasons and goes well with just about anything!!