Spicy Kachumbari Recipe | Malawi’s Fresh Tomato Salad (10-Minute)
I still hear my aunt’s laugh as she tossed those bright red tomatoes on the porch of her little house in Lilongwe. The market was buzzing, the air smelled like ripe mangoes, and she’d wink, “This is how we keep cool when the sun’s cooking the earth.”
Turns out that simple mix has been on Malawian tables for generations—originally a way to stretch a modest harvest into something that sings. My grandma would say the secret isn’t fancy; it’s letting each ingredient speak for itself.
If your kachumbari ends up watery or flat, it’s usually because the tomatoes were too green or the lime was left out. A pinch of salt and a quick toss with oil bring everything together without drowning the fresh bite.
Buttermilk isn’t fancy—it’s science: the acid tenderizes the cornmeal. Same idea here: the lime’s acidity lifts the onion’s bite and keeps the cilantro bright. Trust me, a little patience makes the flavors pop.
Alright, let’s get flour on our hands and dive into the steps.
Instructions
- Dice the tomatoes into bite‑size pieces and toss them into a big bowl.
- Finely chop the red onion and add it to the bowl.
- Roughly tear the cilantro and sprinkle it over the veggies.
- Mince the green chili—keep the seeds if you like extra heat.
- Squeeze the lime juice over everything, drizzle the oil, and season with salt.
- Give it a good stir, taste, and adjust the salt or lime if needed. Let it sit for five minutes before serving so the flavors meld.
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