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 (and salt to taste). Variations of Kachumbari can be found in Kenya, Tanzania, Rwanda, Uganda and in central African countries of Malawi and Congo. In Latin America, it is a variation of pico de gallo, or salsa fresca.

The Swahili word Kachumbari originated from the word Koshumbri or "Kachumber" in Sanskrit from India.

Kachumbari is used like 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 pilaf or biryani. In Malawi, it is usually eaten on its own like any other salad dish.

Other ingredients like 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 chili peppers 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 rice and African Biryani.

In some countries in the region, like Uganda and Rwanda, it is known as Kachumbari.

In Malawi (central/southern Africa), the salsa sauce is called 'Sumu' or 'Shum' or simply 'tomato and onion salad'.

In the eastern (Swahili-speaking) Congo (central Africa) it is known as Kachumbari.

In Mexico, it is known as Pico de gallo, salsa cruda or salsa fresca.

It is made in other Latin American cuisine.

In India it is known as Kachumber.

Read More at Wikipedia.

Recipe for Kachumbari see Here and Here.