In the kitchen: Kachumbari

Kachumbari is a Swahili name for fresh tomato and onion salad that is common in East Africa, originally from Kenya and now enjoyed around the region, especially with pork. It consists of fresh ingredients and is very easy and quick to make. Joseph Gatabazi, chef at Happy Corner restaurant in Nyabugogo, says the fresh, local ingredients make kachumbari a healthy side dish for grilled meats and chicken or fish. “Kachumbari is a unique side dish and is best served cold. If you prefer a milder onion flavour, rinse the onion slices in hot salty water before putting them in the salad. This ensures the onion is less harsh on the palate,” he advises. What you’ll need •5 tomatoes, thinly sliced •2 small onions, very thinly sliced •1 avocado cut into small cubes (optional)•1 red chili, cut length-wise into 5 strips •Handful fresh coriander, finely chopped •Juice of 1 lemon •3 tablespoons olive oil •Salt and freshly ground pepper to taste •Cayenne pepper to decorate Procedure •Layer the tomatoes, sliced onions, chili and coriander in a large serving bowl. •Mix the lemon juice and olive oil together and toss this mixture through the salad. •Season with salt and pepper. Sprinkle some cayenne pepper over the top and serve.

Lifestyle

In the kitchen: Kachumbari