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Kachumbari - Tomato, Onion, and Chilli Salad

Kachumbari - Tomato, Onion, and Chilli Salad

Kachumbari is a fresh tomato and onion salad dish that is popular in the cuisines of the African Great Lakes region.
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Prep Time: 40 minutes
Total Time: 40 minutes
Course: Salad
Cuisine: African
Servings: 4
Calories: 61kcal
Author: The Cook

Ingredients

  • 1 large red onion, chopped finely
  • 2 teaspoons kosher salt
  • 6 to matoes, chopped finely
  • 1 - 2 red chillies, chopped very finely
  • ¼ - ½ cup fresh coriander (cilantro) leaves, chopped very finely
  • juice of 1 lime
  • Lime wedges to serve, optional

Instructions

  • Peel and chop the onion finely.
  • Place the chopped onion in a small bowl and cover with water. Add 2 teaspoons salt and stir lightly. Allow to soak for up to 30 minutes. <em>(omit this step if you want to have a crisper, bitier onion flavour)</em>
  • Chop the tomatoes and coriander leaves very finely. Cut the chillies in half lengthwise, scoop out the seeds and the membranes.
  • Place the chopped onion in a sieve. Shake the sieve a little to remove water. Allow to drain for 10 minutes.
  • Transfer the chopped and drained onions, chilli, coriander leaves, and tomatoes into a large bowl.
  • Squeeze over the juice of 1 lime and stir gently
  • Slice another lime into wedges and serve with the salad, if desired.

Notes

In some parts of Africa the salad is served with the vegetables very thinly sliced instead of chopped.

Nutrition

Serving: 4g | Calories: 61kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1193mg | Potassium: 0mg | Fiber: 4g | Sugar: 8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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