Kachumbari could almost be called East African cole slaw -- it is a mixture of chopped or shredded vegetables that is prepared ahead of time and served cold. The most basic version is onions and tomatoes in a vinegar or lemon juice dressing; cabbage, chile peppers, and other vegetables are often included.
What you need
* one (more or less) hot chile pepper, cleaned, seeds removed, chopped
* one medium onion, chopped
* two to four tomatoes, thinly sliced
* juice or one or two lemons or limes, or a few tablespooons of vinegar
* up to one teaspoon salt
* fresh cilantro (coriander leaves, dhania), chopped
* one cucumber, peeled and sliced (optional)
* one small cabbage, shredded (optional)
What you do
* Combine all ingredients in a mixing bowl. Toss to coat all ingredients with liquid. Set aside in a cool place for twenty to thirty minutes before serving. Consume within twelve hours.
* Serve Kachumbari with dishes from Eastern Africa.
If raw onion is not to your liking, try one of the following: (1) soak the chopped raw onion in salted water for a few minutes then squeeze the water and onion juice from the onion by pressing it in a sieve or a clean cloth, repeat if desired, or (2) place the chopped onion in a sieve or colander and pour a few cups of boiling water through it, then let drip dry.
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