KACHUMBARI,KENYAN SALAD
Kachumabari, Kenyan Salad is the easiest, most popular and a superbly delicious side dish that goes well with chicken, fish, barbecued meat (nyama choma), kebabs, tikkas, pilau, ugali, etc. It is a basic salad of tomatoes, onion, fresh coriander, lemon and a bit of chilli.
Ingredients
- 2 large Roma tomatoes
- 1 small red onion
- 2 tbsp fresh coriander chopped
- 2 tbsp lemon juice
- ½ tsp red chilli powder
- ½ tsp salt
Instructions
- Peel and cut the onion into half. Slice it. Don't make the slices too thin or too thick.
- Add them to a bowl.
- Cut the tomatoes into halves. Cut them lengthwise. Not too thick or thin.
- Add it to the onion.
- Add chopped coriander, salt, red chilli powder and lemon juice.
- Mix the kachumbari well.
- I like to leave it in the fridge for 15-30 minutes before serving.
Notes
- If you are using fresh red or green chilli then add one or less according to how hot it is.
- Add lemon juice and salt according to your taste.
- The ratio of tomatoes to onion is generally more.
- Can cut the tomatoes and onion into strips or cubes, your choice.
- Generally, all the ingredients are mixed and the salad is allowed to rest for 10-15 minutes or more for the flavours to infuse. Adding salt results in a watery salad but that is generally the preferred way.
- Don't add too much coriander. You don't the flavour of the coriander to over power the other flavours.
- For a modern version go ahead and add cucumber, avocado, semi ripe mango. Sometimes I add a few bits of pineapple.
- The flavour or the heat from the chillis should not be the dominant factor. Should have a good balance of salt, sour and hot.