This African “salsa” is served as a complement to grilled meats throughout Tanzania and its neighbors in Kenya, Uganda, and Zanzibar. The same area is also home to some of the world’s largest wildlife reserves. The largest of them all is the Serengeti, renown for its large lion population, 70+ large animals like giraffes, gazelles, zebras, buffaloes, as well as 500 bird species. It is also home to the second largest migration of mammals on earth, bats. I think this that is pretty cool.

People of the Serengeti eat large amounts of grilled meat and a crispy kachumbari is a wonderful way to add some healthy eating to their meats.

Kachumbari – Tanzanian Tomato and Onion Salad

This cool crunchy salad is easy to make. It goes well before a meal or as an accompaniment to grilled or roasted meats and seafood. Try it with rice as well for a nice vegetarian combination.

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Course: Salad, Side Dish

Cuisine: African, East Africa, Kenya

Prep Time: 10

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Medium bowl
Colander

Ingredients

1 medium Red onion, diced
3 large Tomato, finely diced
1 large Ripe avocado, diced
¼ cup Fresh coriander leaves
2 tbsp Fresh lime juice (1 lime)
2 tsp Sea salt
1 tbsp Extra virgin olive oil
1 medium Jalapeno chili, minced

US Customary – Metric

Instructions

In a bowl, dissolve 1 tsp salt in 1 cup water. Add diced onion to bowl, massage for 30 seconds and let sit for 5 minutes before draining and returning to bowl.
Add the tomatoes, cilantro, jalapeno, and avocado to the onions in the bowl. Add oi and juice from ½ lime. Mix it well, adjust for more salt if necessary, and serve.