Kachumbari or Indian East African Kachumber or the Tomato and Onion Salad is the perfect tomato and onion-based side salad that often accompanies heavier dishes like pilau and biryani in Swahili cuisine.

 It is a staple side dish in East Africa with Indian origins – Kachumber.  The Indian influence in East African cuisine is one that is very evident, the raw onions and the hot green chilies, that accompany any Indian meal.  It is a side salad as well as a condiment that  is found on every table in Tanzania, Kenya or the surrounding areas.  

Think of it as a cousin to the Mexican Salsa (Pico de Gallo or the Salsa Fresca).  There are a few variations to this recipe, add in shaved cabbage and red chilli powder to make the kachumbari served with nayma choma– the East African BBQ. 

Made with basic and refreshing ingredients that you have on hand, this salad is a perfect foil to a rich meal, balancing hot and spicy flavors with its own mild and soothing taste and crunchy texture.

Ingredients:

• 1 cup red onion chopped/diced or sliced
• 3 tomato on the vine cubed
• 1 cup cubed cucumber I prefer the small Persian cucumbers  (optional)
• 1 -2 Thai Green chili or Jalapenos  finely chopped
• 2 tbsp. cilantro chopped
• Salt to taste
• 1/2 lemon juiced- add more if you like
  
  Instructions

1. Chop the onion , tomatoes, cucumbers(if using) cilantro and green chili and place it in a bowl.
2. Add the lemon juice and salt and mix well.
3. Serve right away with any Pilau, Biryani, Kebabs or BBQ/Choma.