Kachumbari (Salad)

The mouthwatering East African salad known as kachumbari entices taste senses with its bright blend of fresh tastes. This simple yet delicious dish, which originates from nations like Kenya, Tanzania, and Uganda, has become a cherished staple in the region's culinary tradition. 

The word "Kachumbari" is believed to have Indian origins and is most likely a translation of the Hindi word "koshumbri" or "kosambari," which describes a typical Indian salad composed of components comparable to cucumber, tomatoes, and onions. Indian labourers and traders brought their culinary ideas to East Africa throughout the 19th century, which led to the blending of indigenous African foods with Indian spices and flavours.

Kachumbari, combines finely chopped tomatoes, red onions, cucumbers, and green chillies, and tastes good with grilled meats, chapati, or as a side dish for other foods.

Preparation Time

30 minutes.

Ingredients

Lemon juice

Salt 

Freshly ground black pepper

Coriander

Cucumber (chopped)

Tomatoes (chopped)

Red onion (chopped)

Green chillies (chopped)

Preparation