📝 About This Recipe
Kachumbari is the quintessential refreshment of East Africa, a bright and zesty tomato and onion salad that graces tables from Kenya to Tanzania. This dairy-free, plant-based delight relies on the harmony of vine-ripened tomatoes, crisp red onions, and a sharp citrus dressing to cut through the richness of grilled meats or hearty stews. It is a celebration of simple, raw ingredients transformed into a crunchy, colorful explosion of flavor that captures the spirit of the Swahili coast.
🥗 Ingredients
The Base Vegetables
- 4 large Roma or Vine-Ripened Tomatoes (firm but ripe, halved, deseeded, and thinly sliced into half-moons)
- 1 large Red Onion (very thinly sliced into half-rings)
- 1/2 English Cucumber (partially peeled, quartered, and sliced)
- 1/2 Green Bell Pepper (finely diced for crunch)
The Aromatics and Heat
- 1/2 cup Fresh Cilantro (Dhania) (finely chopped, stems included for flavor)
- 1-2 Bird's Eye Chili or Habanero (minced; remove seeds for less heat)
- 1 teaspoon Fresh Ginger (grated finely (optional for extra zing))
The Zesty Dressing
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 tablespoon Extra Virgin Olive Oil (optional, for a silky mouthfeel)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 cup Cold Water (for soaking the onions)
👨🍳 Instructions
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1
Begin by preparing the red onions. Slice them as thinly as possible into half-moons to ensure they integrate well without overpowering the salad.
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2
Place the sliced onions in a small bowl and cover them with 1 cup of cold water and a generous pinch of salt. Let them soak for 10 minutes; this 'massaging' process removes the harsh sulfurous bite while keeping the crunch.
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3
While the onions soak, prep your tomatoes. Slice them in half, scoop out the watery seeds to prevent the salad from becoming soggy, and slice the flesh into thin wedges.
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4
Dice the cucumber and green bell pepper into uniform pieces. Consistency in size ensures you get a bit of everything in every forkful.
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5
Finely mince the chili pepper. If you prefer a mild salad, ensure all white pith and seeds are discarded before adding to the mix.
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6
Drain the onions thoroughly in a colander. Rinse them once more under cold running water and pat them dry with a paper towel.
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7
In a large glass mixing bowl, combine the sliced tomatoes, soaked onions, cucumber, bell pepper, and minced chili.
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8
Add the finely chopped cilantro and the grated ginger (if using) to the bowl, tossing gently with your hands or wooden spoons to combine.
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9
In a small jar or ramekin, whisk together the fresh lime juice, olive oil, sea salt, and black pepper until the salt has dissolved.
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10
Drizzle the dressing over the vegetables. Toss once more, ensuring every slice of tomato is coated in the lime juice to prevent oxidation.
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11
Taste the salad. Adjust the seasoning with an extra squeeze of lime or a pinch of salt if the flavors don't 'pop' immediately.
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12
Cover and refrigerate for 15-20 minutes before serving. This short rest allows the juices to mingle and the vegetables to slightly marinate.
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13
Give the salad a final toss before plating to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
Always use the freshest, firmest tomatoes you can find; if they are too soft, the salad will become mushy. Soaking the onions in salted water is the 'secret' step—it makes the onions sweet and palatable rather than pungent. For a truly authentic touch, use a very sharp knife to get paper-thin slices; the texture is a hallmark of a great Kachumbari. If you are sensitive to heat, substitute the bird's eye chili with a pinch of cayenne pepper or omit it entirely. Avoid dressing the salad more than 30 minutes before serving, as the salt will draw out moisture and cause the vegetables to lose their snap.
🍽️ Serving Suggestions
Serve alongside Nyama Choma (roasted meat) or grilled fish for a traditional Kenyan feast. Pairs beautifully with Pilau (spiced rice) or Biryani to provide a refreshing contrast to the warm spices. Use it as a vibrant topping for plant-based tacos or inside a warm chapati wrap. Enjoy as a light side dish with Kenyan Githeri (corn and bean stew). Serve with a chilled glass of ginger beer or a fresh passion fruit juice.