Transform your meals with this delicious Kenyan (East-African) Kachumbari salad! It is easy to make, refreshing, and only needs a handful of ingredients.
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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 enjoy exploring global cuisines, try Kenyan Beef Stew and Pilau Masala Spice recipes, next! For a visual guide to preparing Kachumbari , check out my YouTube channel.
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 of the ingredients you will require. A detailed and printable recipe card has been provided at the bottom of the page.
- 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.
- freshly squeezed lemon juice.
- coriander (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 online versions include olive oil as a key ingredient but I wanted to keep this recipe authentic , and therefore omitted it.
useful tips
- Finely cut the vegetables; the shape, (julienne or cubed), is not very important. 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!
serving suggestions
Serve it as an appetizer or side dish. Along with nyama choma or kuku 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 so much more!
try these other African dishes!
These other African dishes are on fire, so make sure to check them out as well!
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Updated on November 20, 2023: Certain parts of this recipe have been simplified to enhance clarity and readability.
📖 Recipe
Kachumbari - East African Salad
Video
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 and dry the tomatoes using a clean kitchen towel. Peel and finely slice or dice the onion. Soak the sliced onion in warm water with a teaspoon of salt for at least 5 minutes, to reduce its pungency.
- Slice or dice the tomatoes, cilantro (coriander), and bird-eye chili. Squeeze lemon juice and set aside.
- Drain excess water and salt from the onions using a sieve. Combine onions with the other vegetables in a medium-sized bowl.
- Gradually add lemon juice to taste, adjusting the amount to your preference. Adjust salt and let the salad rest for at least 25 minutes. Serve kachumbari with nyama choma, ugali, sukuma wiki, or your favorite dishes!
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
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, 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.
The color red holds significant symbolism for Juneteenth celebrations, and this recipe is part of a collection curated by my fellow black food bloggers to honor the day.
Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks America's second independence day, signifying the final emancipation of those enslaved in the US announced in 1865.
This year, we are celebrating "Freedom Day" by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.
Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.
juneteenth recipes
With roots in the African diaspora, these recipes represent a rich culinary tapestry. Influenced by African traditions, these dishes offer a vibrant fusion of flavors and ingredients.
Recipes such as Afro-Caribbean-inspired Mango Scotch Bonnet Chicken Wings, refreshing Zobo drink that is popular in West Africa, and Crispy Uda Pepper Shrimp featuring the Senegalese pepper showcase the diverse range of African culture.
To make this year's Juneteenth celebration even more special, celebrate in style with these tasty red-themed recipes from our other talented Black food creators:-
- Dish It With Tisha - Mango Scotch Bonnet Wings
- Geo's Table - Jerk Pork Skewers
- Sims Home Kitchen - Coconut Rum Cupcakes
- Kerri-Ann's Kravings - Watermelon Coconut Jamaican Rum Punch
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!!