Kachumbari is a common salad eaten in various African countries including Rwanda, Kenya, Tanzania, Uganda, Malawi, Congo and Chad. As part Chad Month (which was all the way back in February 2012!) I made this lovely fresh African salad (for other recipes see the links at the bottom of this post - but excuse the photos, it was right when the blog first started). I've remade it now because I really felt like eating it again, and because I thought it deserved some better photos! This time I've used a combination of red and yellow small roma tomatoes, because it just looks so pretty and these lovely yellow roma tomatoes are at my local supermarket at the moment. You can make it with a mixture of any heirloom tomatoes, cherry tomatoes or just regular tomatoes (which would be most authentic). Given that tomatoes are the hero of the dish though, I'd encourage tasty vine-ripened ones, as if you buy tomatoes which taste like nothing then your salad won't taste like much!
The main elements of the dish are tomatoes, onion and citrus juice. There are lots of variations depending on region, this version includes cucumber and fresh chilli. If you like hot, add an extra chilli or just leave the hot bits in (the placenta -which is the white bit which the seeds are attached to - is the hot part of the chilli, not the seeds). This salad is perfect paired with the Chadian Sweet Potato Fritters (see link below) and is a light and tasty addition to any gathering, potluck or group meal.
African Kachumbari
Ingredients
1 small red onion, thinly sliced (or diced)
4 tomatoes, sliced (or diced)
1 Lebanese cucumber, sliced (or diced)
1 chilli, seeds & placenta removed and sliced
Handful of fresh coriander, chopped
The juice of two limes
How to make:
1.Combine all ingredients in a mixing bowl and toss until well combined
2. Serve immediately.
Serves 3-4.
Check out our other Chadian recipes:
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