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Kenyan Kachumbari

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This Kenyan Kachumbari salad is bursting with tomato, onion, and cucumber. Serve it on crusty bread to make a hearty appetizer!

African tomato and onion salad

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Kenya take a look at this salad?! (Wow that pun was horrible). 

Today we are traveling to Kenya to take a look at kachumbari, a salad consisting of tomato and onion. This salad is reminiscent of the Latin American said (or condiment) pico de gallo.

But before we get into the salad, I wanted to talk a little bit about the novel, Circling The Sun. This work of fiction follows Beryl Markham, the first woman to fly solo across the atlantic east to west, during the early colonization of Kenya. While this is a work of fiction, Markham wrote an autobiography named West with the Night, and was also portrayed in the book and film, Out of Africa. Pretty interesting, huh?

Anyways, I thoroughly enjoyed the book and cannot help but imagine that kachumbari always found its way on their tables.

In Kenya, you can serve this kachumbari as a salad on it’s own or as an accompaniment to dishes such as rice pilaf or a roasted meat like goat.

For today’s appetizer I decided to use the kachumbari as a topping on a crisp piece of bread, almost like the Italian bruschetta.

Kachumbari, African salad

This appetizer is quick to put together and tastes super refreshing. The mixture of cucumber, red onion, and tomato works perfectly with a hint of lime and cilantro.

To begin, toast up some day-old bread with some olive oil in the oven until crispy. This crispness will add a great texture to the dish as well as gives the salad something to sit on without getting soggy.

Next, prepare the salad by chopping up tomatoes, red onion, cucumber, garlic, and cilantro. You can also add jalapeño but since my father is allergic I left it out.

Add a bit of olive oil, lime juice, honey, and salt and pepper to the salad and toss to coat. Top the toast with the salad and serve immediately.

Kufurahia! That means “enjoy” in Swahili! 

Want to turn your dinner into an African Feast?

Add another appetizer into the mix with this Algerian Mushroom Brik.

Algerian Brik with Mushrooms

And add this Malian Peanut Butter Stew as your entree.

Peanut Stew from Mali

Here’s the recipe for my Kenyan Kachumbari, an African tomato and onion salad

Kenyan Kachumbari

Kachumbari
Print
Kenyan Kachumbari
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This tomato, onion and cucumber salad goes great on crusty bread.

Course: Appetizer
Cuisine: African
Servings: 6
Author: Lyndsay Burginger
Ingredients
  • 1 french baguette
  • 1 T olive oil
  • 2 tomatoes diced
  • 1 cucumber diced
  • 1/4 red onion diced
  • 1 garlic clove minced
  • 1/4 cup olive oil
  • 3 T lime juice
  • 1 t honey
  • 1/3 cup cilantro chopped
  • salt and pepper
Instructions
  1. Preheat oven to 400F. Slice baguette into thin rounds and brush with olive oil. Bake until toasted, about 8 minutes.

  2. In medium bowl mix together tomato, cucumber and red onion. Set aside.

  3. In small bowl whisk together garlic clove, olive oil, lime juice and honey. Pour into salad and toss. Add cilantro and salt and pepper to taste. Serve on toasted baguette. 

This Kenyan Kachumbari is the perfect appetizer. Vegan. African Recipe. Fine out more at www.lyndsaystravelkitchen.com

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