Kachumbari: East African Tomato Salad

I love tomatoes. There is nothing as refreshing as snacking on a fresh, juicy and rich tomato. Making a salad with tomatoes as the star of the dish is simply stupendous. I first ate Kachumbari at a Kenyan party many years ago. Or maybe I should say many moons ago. Kachumbari is typically served as a side dish with grilled meats such as Nyama Choma or grilled fish such as tilapia.

The ingredients I used for this recipe are pretty much what most people use to make Kachumbari. I have added a little olive oil just to give the Kachumbari a beautiful and balanced finish.  I have also heard about some adding a creative touch by adding avocados, I have not attempted this. Perhaps you can give it a try and let me know how it turns out. Happy Prepping.


Ingredients                       Prep Time: 5 minutes    Serves: 2-3

4 Roma tomatoes

½ red onion

1 green chili

1 tbsp. chopped oregano

1 lime (for juice)

½ tsp. salt

½ tsp. ground black pepper

½ tsp. olive oil



periperichef kachumbari 1

1, Wash tomatoes, Peel onion and cut chili pepper in half and remove the seeds.

2, Cut tomatoes into quarters and each quarter into four pieces. Place tomato piece in a bowl.

3, Chop onion and chili pepper finely and add to tomatoes.

4, Squeeze lime juice into bowl. Sprinkle, salt, black pepper and pour olive oil. Mix ingredient’s well and serve as a compliment for grilled meats or fish.

periperichef kachumbari 3

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