Kachumbari

(Kenyan Tomato-Onion Salad)

May: National Salad Month

Islander’s brother, K, occasionally goes to Kenya as a guest speaker at one of the mission houses of his congregation. He stays for a week after his presentation, then enjoys going on a morning safari, mingling with his African brothers and priests and, of course, eating the local foods at the congregational buffet. 

Kenyan cuisine is influenced by local tastes, British colonial culture and Indian immigrants. So he was able to taste a wide variety of stews, starches, grilled meats and desserts. To stay healthy and balanced, he also ate the typical tomato-onion salad called kachumbari; in Swahili, it is basically “tomato and onion salad”. It reminded him of pico de gallo back in San Antonio, Texas (he has sinced moved to Ohio for a different ministry position).

During National Salad Month, try a simple salad from Kenya—kachumbari.

Recipe

(From Brother K via the Kenyan Cook)

Ingredients

• ½ red onion, sliced lengthwise
• Salt
• Cold water
• 3 Roma tomatoes, chopped
• 1 cup cucumber, peeled and diced
• 1 avocado
• 1 lime or lemon
• 2-3 tablespoons cilantro, chopped finely

Directions

Cut the onion down the middle and discard the outer skin layers. Use one half to slice into slivers. Place in a large glass or metal bowl. Sprinkle with a little salt to remove the sharpness. Pour cold water to cover the onions. Set aside. Meanwhile, chop the tomatoes. Peel and dice the cucumber. Drain the water from the onion bowl.

Add the tomatoes and cucumber into the onion bowl. Squeeze the lime or lemon juice over the bowl. Cut the avocado in half lengthwise. Remove the seed and skin. Chop into chunks. Gently mix avocado with the onions, tomatoes and cucumber. Stir in chopped cilantro. Transfer to individual serving bowls or small salad plates. Serve chilled. Yield: Approximately 4 servings.

Notes

• Add a minced jalapeño or chili pepper for heat.
• Search our blog for more salad recipes.