
Kachumbari

Kachumbari is a fresh tomato and onion salad dish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers. Variations of kachumbari can be found in Kenya, Tanzania, Rwanda, Uganda, Burundi and in the Southern African countries of Malawi and Congo.
The Swahili word "kachumbari" originated from the Indian word "cachumber".
Uses.
Kachumbari is used as a salad side dish for a main meal. In Kenya, it is used as a condiment served with "pilau" (pilaf), mukimo, or a meal of "nyama choma" (roasted meat) and "ugali". In Tanzania, it is eaten with rice pilau or "biryani". In Malawi, it is usually eaten on its own like any other salad dish, while in Uganda it is normally eaten with "nyama choma".
Variations.
Other ingredients, such as lime or lemon juice, fresh cilantro (coriander or "dhania"), parsley, avocado, or cucumber, and in some cases gin or vodka, can also be added. Some recipe variations also call for habanero or Scotch bonnet peppers, with a touch of ground cayenne pepper.
Kachumbari is popular throughout the African Great Lakes region and can be eaten with African pilaf and African "biryani". In Malawi, it is called "sumu" or "shum" or simply "tomato and onion salad".