Header image via The Green Creator
East Africa is a region of breathtaking beauty and rich cultural heritage. Home to the iconic Serengeti plains, towering mountains like Kilimanjaro, and the cradle of humankind, it's a destination that captivates the soul. With diverse wildlife, vibrant cities, and warm hospitality, East Africa offers unforgettable experiences for every traveller. East African cuisine is a vibrant tapestry of flavours, influenced by diverse cultures and abundant local ingredients. From the aromatic spices of Ethiopia to the hearty stews of Kenya, this region offers a culinary adventure for every palate.
Hailing from the heart of East Africa, Kachumbari is a quintessential salad that embodies the region's love for fresh, bold flavours. Kachumbari is the Swahili name for fresh tomato and onion salad. The basic ingredients are tomatoes and onions, but the rest is up to the cook. This simple yet incredibly flavourful dish is a beloved staple in Kenyan and Tanzanian cuisine, cherished for its refreshing simplicity and versatility.
In Kenya, it is used as a condiment served with pilau, mukimo, or a meal of nyama choma and ugali. In Tanzania, it is eaten with rice pilau or biryani. In Malawi, it is usually eaten on its own like any other salad dish, while in Uganda it is normally eaten with nyama choma.
Beyond its deliciousness, Kachumbari offers a delightful textural contrast between the juicy tomatoes, crisp onions, and creamy avocado. The subtle heat from the optional habanero pepper adds a tantalising kick, while the bright citrus dressing ties everything together in perfect harmony. Whether enjoyed as a standalone appetiser, a vibrant side dish, or a flavourful condiment for your favourite main course, Kachumbari is a true celebration of East African culinary heritage.
Ingredients:
- 4 medium ripe tomatoes, chopped
- 1 medium red onion, chopped
- 1/2 English cucumber, chopped
- 1 ripe avocado, chopped
- 6 stalks fresh coriander, chopped
- 1 habanero pepper, seeded and finely chopped (optional, adjust to taste)
- 1 teaspoon salt
For the dressing:
- Juice of 1 lime
- 1 teaspoon agave syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Prep the onions: To reduce the onion's bitterness, place chopped onions in a bowl with salt and water. Let sit for 30 minutes, then drain.
- Combine ingredients: In a large bowl, combine the drained onions, tomatoes, cucumber, avocado, coriander, and habanero pepper (if using).
- Make the dressing: Whisk together lime juice, agave, balsamic vinegar, olive oil, salt, and pepper in a small bowl.
- Toss and serve: Pour the dressing over the salad and toss to coat evenly. Refrigerate for at least 15 minutes before serving.
Serve your Kachumbari with grilled meats, fish, or as a side to your favourite grain bowl.
Tip: If you prefer less heat, remove the seeds from the habanero pepper. Adjust the amount of pepper to your desired taste preference.