Kenyan Spicy Tomato and Onion Salad

Ingredients

• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 red onion, finely chopped 1 red onion, finely chopped
• 1 small bunch of cilantro, finely chopped 1 small bunch of cilantro, finely chopped
• 1-2 chili peppers (such as habanero or serrano), finely chopped 1-2 chili peppers (such as habanero or serrano), finely chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the diced tomatoes, chopped red onion, cilantro, and chili peppers.
2. 2.
   Squeeze the lemon juice over the mixture and sprinkle with salt.
3. 3.
   Gently toss all the ingredients together until well combined.
4. 4.
   Let the Kachumbari sit for at least 15 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled as a side dish or accompaniment to grilled meats, chapati, or ugali.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If they are not in season, you can use cherry tomatoes instead.
• Red onion — Soak the chopped onion in cold water for a few minutes to mellow its sharpness if desired.
• Chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat.
• Lemon juice — Freshly squeezed lemon juice adds a tangy brightness to the salad. Adjust the amount to taste.
• Salt — Add salt gradually and taste as you go to ensure the perfect balance of flavors.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of finely grated ginger to the Kachumbari.
• If you prefer a milder version, remove the seeds and membranes from the chili peppers before chopping.
• Allow the Kachumbari to marinate in the refrigerator for a few hours before serving to intensify the flavors.
• Serve the Kachumbari with grilled chicken or beef for a delicious and balanced meal.
• Experiment with different types of chili peppers to find your preferred level of spiciness.

Serving advice

Serve the Kachumbari chilled in a bowl or as a colorful garnish on a plate. It pairs well with grilled meats, such as nyama choma, or as a refreshing side dish with chapati or ugali.

Presentation advice

To enhance the presentation, garnish the Kachumbari with a sprig of fresh cilantro or a slice of lemon. Serve it in a vibrant bowl or on a platter to showcase the colorful ingredients.