Kachumbari is a fresh tomato and onion salad dish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers.[1] Variations of kachumbari can be found in Kenya, Tanzania, Rwanda, Uganda, Burundi and in the Southern African countries of Malawi and Congo.[2]

Kachumbari

Kachumbari
Course	Salad
Region or state	African Great Lakes
Main ingredients	Tomato, onion
Ingredients generally used	Chilli and salt
Variations	Lime/lemon juice, coriander, parsley, cucumber, avocado, gin, vodka
Similar dishes	Pico de gallo, salsa fresca
Media: Kachumbari

The Swahili word kachumbari originated from the Indian word cachumber.

Uses

Kachumbari is used as a salad side dish for a main meal. In Kenya, it is used as a condiment served with pilau (pilaf),[3] mukimo,[4] or a meal of nyama choma (roasted meat) and ugali. In Tanzania, it is eaten with rice pilau or biryani. In Malawi, it is usually eaten on its own like any other salad dish, while in Uganda it is normally eaten with nyama choma.

Variations

Other ingredients, such as lime or lemon juice, fresh cilantro (coriander or dhania), parsley, avocado, or cucumber, and in some cases gin or vodka, can also be added. Some recipe variations also call for habanero or Scotch bonnet peppers, with a touch of ground cayenne pepper.[5]

Kachumbari is popular throughout the African Great Lakes region and can be eaten with African pilaf and African biryani. In Malawi, it is called sumu or shum or simply "tomato and onion salad".

See also

• List of African dishes
• List of onion dishes
• Israeli salad
• Shirazi salad

References

External links

• Entry for Kachumbari from Congocookbook.com