Kachumbari

Kachumbari is a beloved fresh tomato and onion salad originating from the African Great Lakes region. This vibrant dish consists of chopped tomatoes, onions, and chili peppers, with variations found in countries such as Kenya, Tanzania, Rwanda, Uganda, Burundi, Malawi, and Congo. The name "kachumbari" is derived from the Swahili language, which is believed to have borrowed it from the Indian word "cachumber."

Often enjoyed as a side dish, kachumbari pairs wonderfully with a variety of main meals. In Kenya, you might savor it alongside pilau, mukimo, nyama choma, and ugali. In Tanzania, it complements rice pilau or biryani perfectly. In Malawi, it is frequently eaten on its own as a refreshing salad. In Uganda, it typically accompanies nyama choma.

Kachumbari is incredibly versatile. You can enhance it with lime or lemon juice, cilantro, parsley, avocado, cucumber, and even a splash of gin or vodka if you’re feeling adventurous. Some versions include spicy habanero or Scotch bonnet peppers along with a dash of cayenne pepper. This dish is a staple across the region, often enjoyed with African pilaf and biryani. In Malawi, it goes by names like "sumu" "shum" or simply "tomato and onion salad."

Whether you're looking for a zesty side or a standalone salad, kachumbari offers a burst of flavor sure to delight your taste buds.