Kachumbari is a fresh tomato and onion salad dish in East and Southern African cuisine. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers (and salt to taste). Variations of Kachumbari can be found in Kenya, Tanzania, Rwanda, Uganda and in central African countries of Malawi and Congo. In Latin America, it is a variation of pico de gallo, or salsa fresca.
It is popular throughout east Africa and parts of southern Africa. The Swahili word Kachumbari originated from the word Koshumbri or "Kachumber" in Sanskrit from India.
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It is used like a salad side dish for a main meal. In Kenya, it is used as a condiment and is considered a favorite accompaniment to pilau or a meal of nyama choma (grilled or barbecued beef, veal, sheep, lamb, goat, etc.) and ugali. It can also be eaten with Mukimo though people prefer not to. In Tanzania, it is eaten with rice pilaf or biryani. In Malawi, it is usually eaten on its own like any other salad dish.
Other ingredients like lime or lemon juice, fresh cilantro (coriander or dhania), parsley, avocado or cucumber, and in some cases gin or vodka can also be added. Some recipe variations also call for Naga Jolokia peppers, Habanero chili peppers or Scotch Bonnet peppers with a touch of ground Cayenne Pepper.[1]
Kachumbari is popular throughout east Africa and can be eaten with African Pilaf rice and African Biryani.
For a good ingredient and recipe guide you can go to this site: http://www.cookipedia.co.uk/wiki/index.php/Kachumbari