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Kachumbari (Salad)

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.


Lemon juice


Freshly ground black pepper


Cucumber (chopped)

Tomatoes (chopped)

Red onion (chopped)

Green chillies (chopped)





  • Mix the chopped tomatoes, onion, cucumber and green chillies in a large bowl
  • Squeeze the fresh lemon juice over the vegetables.
  • Season with salt and fresh ground black pepper.
  • Add the coriander, and toss it together.
  • Cover and refrigerate for about 30 minutes and serve.