Tomato and onion salad (Kachumbari) from In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (page 114) by Hawa Hassan and Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stewed chicken legs with berbere and eggs (Doro wat); Black-eyed peas and tomatoes in peanut sauce (Kunde); Salt cod with tomatoes and onions (Roti ya houma pampa)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on January 23, 2025

    I've made it with and without the avocado. Without the avocado (adding olive oil for fat instead) it was bland.

  • Robolovesfood on February 19, 2021

    I loved the tip about soaking the raw onions to remove the bite.

  • mcvl on November 14, 2020

    OK; good. I like the use of avocado as the oily element in the dressing.

  • EmilyR on October 14, 2020

    This is a refreshing and simple salad of sorts, but I couldn't help but think it felt like I was eating salsa ingredients that hadn't yet been pureed.

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