Ingredients with Measurements:
- 2 medium-sized tomatoes, diced
- 1 red onion, finely chopped
- 1 green bell pepper, diced
- 1 cup freshly grated coconut
- 1/2 cup fresh coriander leaves, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- 1 tbsp lemon juice
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the diced tomatoes, finely chopped red onion, and diced green bell pepper.
2. Add the freshly grated coconut and chopped coriander leaves to the mixing bowl.
3. In a small bowl, mix together the salt, black pepper, cumin powder, coriander powder, and red chili powder.
4. Add the spice mixture to the mixing bowl and toss all the ingredients together until well combined.
5. Drizzle the lemon juice over the kachumbari and toss again to distribute the flavors evenly.
6. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- None
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 111
- Fat: 8g
- Carbohydrates: 10g
- Protein: 2g
- Fiber: 3g
- Sugar: 4g
- Sodium: 305mg
Substitutions for ingredients:
- If fresh coconut is not available, you can use unsweetened shredded coconut instead.
- If fresh coriander leaves are not available, you can use dried coriander leaves or substitute with fresh parsley.
Variations:
- Add diced cucumber or grated carrot for extra crunch.
- Substitute lime juice for lemon juice for a slightly different flavor.
- Add a pinch of turmeric powder for a vibrant yellow color.
Tips and tricks:
- Make sure to use freshly grated coconut for the best flavor and texture.
- Adjust the amount of spice according to your taste preference.
- Serve the kachumbari chilled for a refreshing side dish.
Storage instructions:
- Store any leftover kachumbari in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This recipe is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the kachumbari in a large bowl or on individual plates.
- Garnish with extra coriander leaves or a sprinkle of red chili powder.
Garnishes:
- Extra coriander leaves
- Red chili powder
Pairings:
- This kachumbari pairs well with grilled meats, fish, or vegetables.
Suggested side dishes:
- Serve with naan bread or pita bread for a complete meal.
Troubleshooting advice:
- If the kachumbari is too dry, add a little more lemon juice or a drizzle of olive oil.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Kachumbari is a popular East African salad that is typically made with tomatoes, onions, and chili peppers.
Flavor profiles:
- This kachumbari has a fresh and tangy flavor from the lemon juice and tomatoes, with a hint of sweetness from the coconut.
Serving suggestions:
- Serve as a side dish or as a topping for grilled meats or fish.
Related Categories
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Region: Kenyan