Kachumbari
Print recipe
| Serves | 2 |
| Prep time | 15 minutes |
Ingredients
- 1 Red or Green Chili ((de-seeded, cut lengthwise into fine slivers or chopped))
- 1/2 cup Cilantro (Coriander) Leaves (finely chopped)
- 5 small Onions ((thinly sliced or chopped))
- 5 Tomatoes ((thinly sliced or chopped))
- 1 lime (juice of)
- 1 cucumber (optional)
- 3 tablespoons olive oil (optional)
Directions
| 1. | Place the sliced tomatoes, onions, chilli and chopped cilantro into a large serving bowl. |
| 2. | Add the lime juice and olive oil; toss the mixture. |
| 3. | Season the kachumbari with salt and freshly ground black pepper. |
| 4. | It is ready. Serve immediately. Enjoy as a salad or a side to a roasted meat dish from East Africa (Nyama choma) |
| 5. | (To reduce the pungency of raw onions: soak your chopped or sliced onions in a basin or pot of cold water and add a tablespoon of salt. Allow to stand in water for at least 15 minutes before draining with a sieve. After draining, rinse onions in sieve under running water and allow excess water to drain from sieve. Mix onions with remaining ingredients for the relish. ) |
