Kachumbari

Name: Kachumbari
Total time: 15 min
Yield: 4
Cuisine: Kenyan
Ingredients: 3 Tomatoes, firm, sliced or diced; 1 Red onion, sliced paper-thin; 2 tbsp Lime or lemon juice; 1 handful Coriander leaves, chopped; 1 Green chilli, deseeded and finely chopped; 1/2 tsp Salt; 1 Avocado, sliced

The sharp, raw relish that cuts through everything grilled: tomato and red onion sliced thin, soaked briefly to take the bite off the onion, and dressed with lime, chilli and coriander.

แหล่งที่มา

สูตรโดย Kenyan home kitchens · 🏺 ดั้งเดิม · Everyday Kenyan cooking — the maize-meal, greens and grilled-meat table shared from Nairobi flats to upcountry homesteads.

Kenyan · fresh relish — An ownerless traditional dish, so no cook is credited. The cited article confirms kachumbari as a fresh tomato-and-onion salad relish popular in Kenya and neighbouring East African cuisines, served alongside grilled meat and starches. Quantities and method here are this book's own.

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วิธีทำ

Slice the red onion as thinly as you can and put it in a bowl of cold water for 10 minutes.
💡 This single step is what separates good kachumbari from a harsh one — the soak pulls out the raw onion burn but keeps the crunch.
Drain the onion well and pat it dry. Combine it in a bowl with the tomatoes, chilli and coriander.
Add the lime juice and salt, toss gently, and taste — it should be sharp and clean, not sweet.
Fold in the avocado, if using, just before serving so it does not break up, and serve cold.

💡 เคล็ดลับ

Dress it at the last minute. Salted early, the tomatoes weep and you get soup instead of relish.
It is the standing partner to nyama choma, but it is just as good with pilau, grilled fish or beans.
The name comes from the Swahili for a chopped salad, and versions of it run all the way from Kenya to Rwanda and Tanzania.