A fresh and vibrant salad, kachumbari is the perfect accompaniment to grilled meats. Its crisp texture and zesty flavor make it a cooling contrast to heavy dishes.
Ingredients:
2 large tomatoes, finely chopped
1 red onion, thinly sliced
1 green chili, sliced (optional)
Juice of 1–2 lemons
Salt to taste
Handful of chopped fresh coriander
Optional: avocado slices or cucumber
Instructions:
Soak sliced onions in salty water or vinegar for 10 minutes to reduce sharpness. Drain.
Mix tomatoes, onions, and chili in a bowl.
Add lemon juice, salt, and coriander. Toss well.
Chill for at least 15 minutes to blend flavors.
Serving Suggestion:
Ideal with nyama choma, pilau, or chapati. Makes a fantastic topping for grilled fish or chicken.
