Kachumbari
Fresh diced tomato, onion, chili, and cilantro tossed with lime juice and made just before serving, never cooked, unlike a cooked salsa. Its name descends from the Indian kachumber salad, brought to East Africa by Indian traders and laborers during the colonial era, a real and well-documented South Asian influence layered onto local East African ingredients, traditionally served alongside grilled meats like nyama choma.
Vegan
Ingredients
- 3 tomatoes, diced
- 1 red onion, thinly sliced
- 1-2 green chilies, finely chopped
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt, to taste
- 1/2 avocado, diced, optional
Steps
- Soak the sliced onion in cold water for 5-10 minutes to mellow its bite, then drain.
- Combine the tomato, onion, chili, and cilantro in a bowl.
- Add the lime juice and salt, and toss.
- Rest 10 minutes before serving alongside nyama choma or pilau.