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Kachuumbrai is my version of Kachumbari, a fresh tomato and onion salad popular in East Africa, particularly in Kenya (where it gets its Swahili name), but also in Tanzania, Rwanda, Burundi, and Uganda. It’s popular as a side dish or condiment during the summer for grilled meats and rice dishes. It’s sort of like pico de gallo, but often used as a side-salad instead of just a garnish.

This recipe for Kachuumbrai prepares about 3 cups and differs from actual Kachumbari, based on my own tastes and some cross-cultural ingredients that have found their way into the dish on Efruumani.


  • 1/2 medium red onion, diced

  • 1 tsp salt

  • 2 large tomatoes, diced

  • 1 Avocado

  • 1/2 lime, juiced, or 1 Tbsp lime juice

  • Banana pepper rings (to taste, or about three spoonfuls with/without the juice)

  • 1/2 tsp paprika


  • Dice the onions, then place in a bowl and massage with salt. Then cover the salted onions with water and let stand for 12 min.

  • While waiting, dice the tomatoes and avocado. Place them in a medium bowl.

  • Drain the onions and add them to the other vegetables

  • Finish by adding the lime juice and paprika

  • Mix well and taste the salad. Add more salt, paprika, or lime juice if desired.


  • Sub a white onion for the red onion

  • Instead of 1/2 of a medium onion, use 1/4 medium red onion, and 1/4 medium white onion

  • Substitute cayenne pepper for the paprika or mix them together.

  • Add mint or coriander

Nutrition Facts

(Coming Soon)


Tried it?

Message me, or post a video or picture of your dish on social media and tag me! I'd love to see it!

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