Kenyan Kachumbari (Fresh Tomato and Onion Salad)

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If you’re looking for something tasty, healthy and African, look no further than Kachumbari, a fresh tomato and onion salad dish popular in the African Great Lakes region (East Africa). It’s a dish with many variations, all consisting of chopped tomatoes, onions, and — depending on the region — other fresh ingredients. This is how it is traditionally prepared in Kenya, courtesy of All Kenyan Recipes:


  • 4 Tomatoes
  • 1 Medium Onion
  • Juice from one small Lime
  • 2 tablespoons (tsp) of Olive oil
  • 1 tsp ground pepper
  • 1 tsp sea salt
  • 2 small chilies (Optional)
  • Fresh garden Coriander (Optional)


  1. Cut the onions into thin rings or fine bit, put them into a bowl, add a small amount of salt and rinse them with cold water to reduce acidity.
  2. Add sliced tomatoes, chilies and coriander.
  3. Mix the lime juice and Olive oil together and toss the resulting mixture into the Kachumbari. Season with salt and pepper, and you’re done.

How to Serve and Eat

To preserve the fresh taste of Kachumbari, you should serve it immediately, unless you want it to become stale very quickly. It can be eaten as a standalone salad or together with a meal, which in Kenya generally involves a starchy side dish, other vegetables and sometimes meat / fish.