05-09-2020 di redazione
Kachumbari is a fresh and light salad very popular in East Africa, particularly in Kenya, but also in Tanzania, Rwanda, Burundi and Uganda. It is the perfect accompaniment to dishes, not only to meat or fish, but also to pilau rice or ugali.
In the "poor" version only tomato and onion appear, seasoned with lemon. In the richer ones also green pepper, white cabbage, carrots and for the gourmets it is recommended the addition of an avocado.
1 green pepper
A quarter of white cabbage (Savoy cabbage)
Salt and pepper to taste
Chop the onions and put them to rest in the juice of one or two limes for at least half an hour. This will make them more digestible.
Cut the pepper, cabbage and tomato into thin slices. Season with salt, pepper, oil and, at choice, lemon and fresh chilli pepper and two coriander leaves that will make it even more captivating and exotic.
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