Kachumbari - East African Salad
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!
Servings 4
Calories 32kcal
Equipment
- Sharp knife
- Medium-sized mixing bowl
- a lemon press or a fork (to squeeze out lemon juice)
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!
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: 32kcal | Carbohydrates: 6.2g | Protein: 1.2g | Fat: 0.1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 0mg | Sodium: 15.6mg | Potassium: 10mg | Fiber: 1.2g | Sugar: 2.4g