How To Make Kenyan Kachumbari Recipe

Kachumbari is used as an appetizer and is eaten along with a main dish, especially roast meat called Nyama Choma. Roast meat or Nyama Choma is a very popular dish in Kenya where beef and goat meat is more readily available and cheaper than chicken. Meat.

It is cut into manageable chunks and roasted over open fire similar to barbeque.
You will find many men in bars at night after work enjoying Nyama Choma with Ugali and downing it with a bottle of beer.

Kachumbari is made from a mixture of chopped raw tomatoes, onions, pepper and parsley.

Kachumbari is an Eastern African salad primarily prepared with finely cut tomatoes and onions served with pilaf. Sometimes cabbage, chile peppers and other vegetables are included. The basic version is with tomatoes and onions dressed in lemon juice or vinegar. This is the traditional Rwandan (East Africa) recipe.



Learn how to make Kenyan Kachumbari Recipe and the ingredients needed to make it.


INGREDIENTS TO MAKE KENYAN KACHUMBARI

1 (more or less) hot chill pepper, cleaned, seeds removed, chopped

1 medium Onion, chopped

2-4 tomatoes, thinly sliced

juice or 1-2 lemons or limes, or a few tbs of vinegar

salt to taste

fresh cilantro (coriander leaves, dhuniya), chopped

1 cucumber, peeled and sliced (optional)

1 small cabbage, shredded (optional)

DIRECTIONS TO MAKE KENYAN KACHUMBARI

1.Combine all ingredients in a mixing bowl.

2.Toss to coat all ingredients with liquid.

3.Set aside in a cool place for twenty to thirty minutes before serving.

4.Consume within twelve hours.


If raw onion is not to your liking, try one of the following:

(1) soak the chopped raw onion in salted water for a few minutes then squeeze the water and onion juice from the onion by pressing it in a sieve or a clean cloth, repeat if desired, or

(2) place the chopped onion in a sieve or colander and pour a few cups of boiling water through it, then let drip dry.

Source: articlesnatch

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