Okra Soup
50 min · 498 kcal · African
Kachumbari
The fresh tomato and onion salad eaten across Kenya and Tanzania alongside nyama choma, ugali or pilau. Thinly sliced red onion is soaked in cold water to tame its bite, then tossed with ripe tomato, chilli, coriander and lime, no oil, just clean, sharp crunch.
Instructions
- Peel 1 small red onion, halve it through the root and slice it as thinly as you can, ideally on a mandoline or with a very sharp knife, into half-moons no thicker than 2 mm.
- Put the sliced onion in a bowl of cold water and leave it to soak for 10 minutes, this is the step that makes kachumbari sweet and crisp instead of harsh. Drain in a sieve, rinse once more, then squeeze gently and pat dry on a clean cloth.
- Meanwhile, halve 2 ripe tomatoes, scoop out the watery seeds with your thumb or a teaspoon so the salad does not turn soupy, and cut the flesh into thin wedges or 1 cm dice.
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118kcal
6gprotein
26gcarbs
1gfat
9gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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