sexy pron 210-260 400-201 400-101 210-065 300-135 300-208 300-320 300-320 300-115 300-070 300-320 210-060 070-461 dumps 300-135 pron 210-065 dumps 200-125

An Elevated Kachumbari Recipe

Categories: Tags:

An Elevated Kachumbari Recipe

Kachumbari or red relish is one of the most popular sides in Kenyan cuisine. Not only is it nutritious, it is also delicious and goes with so many things, pilau, nyama choma (roast/grilled meats) and when you add a little avocado, it becomes guacamole, which is another versatile side that can make your party go wild on the food platter. Guacamole or elevated kachumbari can go with anything too, bread, pasta, pizza, guacamole is so good that you can have guacamole with guacamole haha.

Cherry tomatoes are more preferable in this recipe because they are sweeter and less acidic. Loaded with lycopene, vitamin C and fibre, this fruit is really what you want to have with your mbuzi choma as the acidity cuts through the fat in the roast bringing balance in flavor. Red onions are also a great source of minerals like zinc, potassium which help in maintaining blood pressure. Dania/cilantro/coriander is a herb and many herbs are very nutrient dense, rich I vitamin K which is associated with impeccable cardiovascular health.

The seasonings also play a big part in your health even in their relatively minute amounts in food. Sea or Natural Himalayan salts contain many minerals like calcium and magnesium which are important for maintaining good health.

Black pepper is also good for digestion.

*Amounts for 4 generous servings

INGREDIENT AMOUNT COST
Cherry Tomatoes 10 N/A
Red Onion 1 large 120/- per KG
Fresh Dhania 2 healthy bunches 10/- each
Avacado 1 piece 30/- each
Sea Salt   145/- per jar
Black Pepper in Grinder   N/A

*N/A = Not YET available at Mboga Masters

Method

1. Finely chop the cherry tomatoes, red onions and fresh dania/cilantro/coriander as fine as possible except the avocado and lime/lemon juice
2. Mash the avocado into the mixture with a fork or pestle. Season with the salt and pepper.
3. Add very little lime/lemon juice, about ½ a teaspoon for 1 cup of kachumbari, taste and adjust if necessary, you do not want the citrus to overpower everything else.
4. Serve with nyama choma/grilled/roast meat or with pilau