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.
Recipe
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
Method
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.
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