Kachumbari is a fresh tomato and onion salad dish that is popular in the cuisine s 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 K achumbari 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 g allo, or salsa fresca. The Swahili word Kachumbari originated from the word Koshumbri or "Kachumber" in Sanskrit from India. Uses[edit] Kachumbari is used like a salad side dish for a main meal. In Kenya, it is used as a condiment served with pilau (pilaf),[1] mukimo,[2] or a meal of nyama choma (roasted meat) and ugali. In Tanzania, it is eaten with ri ce pilaf or biryani. In Malawi, it is usually eaten on its own like any other sa lad dish. Variations[edit] 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 adde d. Some recipe variations also call for Habanero chili peppers or Scotch Bonnet peppers, with a touch of ground cayenne pepper.[3] African Variations[edit] Kachumbari is popular throughout the African Great Lakes region with African Pilaf rice and African Biryani. In some countries in the region, like Uganda and Rwanda, it is ari. In Malawi (central/southern Africa), the salsa sauce is called or simply 'tomato and onion salad'. In the eastern (Swahili-speaking) Congo (central Africa) it is ari. and can be eaten known as Kachumb 'Sumu' or 'Shum' known as Kachumb

Latin American Variations[edit] In Mexico, it is known as Pico de gallo, salsa cruda or salsa fresca It is made in other Latin American cuisine. India and Indian Subcontinent[edit] In India it is known as Kachumber[4]