Kachumbari Kenyan Fresh Tomato And Onion Salad Food

KACHUMBARI

Kachumbari image

This is a versatile, traditional African tomato-onion salad accented with spicy peppers. It's so very simple to make and also good as salsa, on crostini as an appetizer, or if there are leftovers, turn it into gazpacho by giving it a quick whirl in a blender or food processor.

Provided by lutzflcat

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 medium red onion, diced
2 teaspoons sea salt
4 medium tomatoes, diced
½ medium cucumber, peeled and diced
¼ cup chopped cilantro
1 jalapeno pepper, seeded and diced
1 avocado - peeled, pitted and diced
1 lime, juiced, or to taste
salt and freshly ground black pepper to taste

Steps:

Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.

Nutrition Facts : Calories 124 calories, Carbohydrate 14.7 g, Fat 7.7 g, Fiber 6.1 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 931.7 mg, Sugar 5.6 g

KACHUMBARI (TOMATO AND ONION RELISH)

Kachumbari (Tomato and Onion Relish) image

In his book, "Koshersoul," the food historian Michael W. Twitty explores the varied cuisines of the global Jewish diaspora. Kachumbari, the Swahili word that means "pickle," can be traced to Kenya and other East African countries where the tomato and onion mix is served as a salad or relish. This dish exemplifies a tradition of hospitality: Appetizers or snacks - salatim in Israel, kemia in North Africa and mezze in the Middle East - are offered to house guests. After tasting the small plates, the visitors then decide if they would like to stay and enjoy the main meal. This deeply flavored kachumbari can be served with nearly any fish or other protein-based dish, and can also be offered alongside plantains, or with hummus and pita.

Provided by Kayla Stewart

Categories salads and dressings, vegetables, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 ripe but firm tomatoes, very thinly sliced
2 medium red onions, halved then very thinly sliced
1 carrot, peeled and sliced
1/2 cucumber, peeled and sliced
1 lemon, juiced (4 to 5 tablespoons)
1 tablespoon chrain (beet horseradish) or regular prepared horseradish
1/2 teaspoon red-pepper flakes
1/2 teaspoon garam masala or curry powder
Salt and freshly ground black pepper, to taste

Steps:

Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.

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