KACHUMBARI
This is a versatile, traditional African tomato-onion salad accented with spicy peppers. It's so very simple to make and also good as salsa, on crostini as an appetizer, or if there are leftovers, turn it into gazpacho by giving it a quick whirl in a blender or food processor.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
- Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.
Nutrition Facts : Calories 124 calories, Carbohydrate 14.7 g, Fat 7.7 g, Fiber 6.1 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 931.7 mg, Sugar 5.6 g
KACHUMBARI (TOMATO AND ONION RELISH)
In his book, "Koshersoul," the food historian Michael W. Twitty explores the varied cuisines of the global Jewish diaspora. Kachumbari, the Swahili word that means "pickle," can be traced to Kenya and other East African countries where the tomato and onion mix is served as a salad or relish. This dish exemplifies a tradition of hospitality: Appetizers or snacks - salatim in Israel, kemia in North Africa and mezze in the Middle East - are offered to house guests. After tasting the small plates, the visitors then decide if they would like to stay and enjoy the main meal. This deeply flavored kachumbari can be served with nearly any fish or other protein-based dish, and can also be offered alongside plantains, or with hummus and pita.
Provided by Kayla Stewart
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
- Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.
TOMATO KACHUMBER
This Indian chopped salad makes a fresh and flavourful addition to a sharing or buffet spread with tangy red onion, cumin and coriander
Provided by Barney Desmazery
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a bowl until well coated, and cover until needed. Scatter over mint and chilli, if you like, before serving.
Nutrition Facts : Calories 12 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber
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- Sprinkle little sea salt and vinegar over cucumbers, onions, tomatoes, coriander leaves, green chilies and lemon. Leave them for 5 minutes, rub and rinse them (except coriander leaves) well under running water. Pat them dry with kitchen tissues or air dry them for a while.
- Add coriander leaves to a bowl of water and rinse them, changing water a few times. Place them on a kitchen tissue or colander to remove excess moisture.
- Julienne or chop all the vegetables to bite sizes. If you want you may peel the cucumbers & deseed before chopping. Add them to a mixing bowl.
- Chop coriander leaves and add them too. When you are ready to serve the kachumber, sprinkle salt and lemon juice. Mix it.
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