Kachumbari is a traditional Kenyan dish, but can be found throughout East Africa and even if you venture into parts of the Middle East. This deliciously refreshing dish can be served as either salad, side dish to accompany your main meal or even appetiser. Made with succulent, fresh ingredients how could you possibly go wrong? Not to mention it’s the ideal summer dish. We just love it with a spicy roast chicken and a green lentil bake!
- Three big ripe tomatoes
- one large onion sliced and soaked in salty water
- one bunch coriander. roughly chopped
- Avocado (seasonal) thickly sliced
- juice of half a lemon
- Salt and pepper to taste
- chilli (optional)
Slice your onions thinly and soak them separately in a bowl of salty water, we recommend you use warm water and dissolve one tablespoon of salt in the water. Set aside for approximately 15-20 minutes.
Meanwhile, chop or slice the tomatoes –depending on your preference and drain away the excess juice, otherwise your Kachumbari will be drenched, making it soggy and less crisp.
Roughly chop the coriander and other optional ingredients like chilli or avocado.
Mix all the ingredients in a bowl.