Kachumbari

Kachumbari is a vibrant salad that captures the essence of Kenyan cuisine, renowned for its simplicity, freshness and bold flavors. This dish, which skilfully combines tomatoes, onions and coriander, is more than just a salad; it reflects a rich African culinary tradition.

Kachumbari is deeply rooted in Kenyan culture, although variations of this salad can be found in other parts of East Africa and beyond. It is often served as an accompaniment to meals, notably with nyama choma (Kenyan barbecue) and other meat dishes. Kachumbari is appreciated for its ability to refresh the palate, balancing the rich and sometimes spicy flavors of main courses.

Nutritional Value

Kachumbari is a nutritional treasure trove. Tomatoes, rich in vitamin C, potassium and lycopene, play a central role in this dish, offering antioxidant benefits and contributing to cardiovascular health. Onions, meanwhile, are known for their anti-inflammatory properties and ability to boost the immune system.

Coriander not only adds a touch of freshness, but is also a good source of vitamins A, C and K. Together, these ingredients create a blend that is both delicious and beneficial to health.

Ingredients

Ripe tomatoes, finely chopped
Red or white onions, thinly sliced
Fresh coriander, chopped
Green pepper (optional), finely chopped
Fresh lemon juice
Salt and pepper to taste
Olive oil (optional), for a touch of richness

Preparation of Kachumbari

Prepare the ingredients: Start by finely chopping the tomatoes, onions, coriander and, if using, the green chili pepper. The aim is to create a balance between bright and spicy flavors.
Mix: In a large bowl, combine the tomatoes, onions, coriander and chilli. Season to taste with salt and pepper.
Season: Add fresh lemon juice to the mixture. For those who wish, a drizzle of olive oil can be added to enrich the salad.
Serve: Let the Kachumbari stand for a few minutes to allow the flavors to blend, then serve chilled.