Recipe by Damaris Beems
0.0 from 0 votes
Course: Salads, SidesCuisine: Kenyan, African




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My Kenyan friend Peninah lives in Nairobi and is the founder of the organisation Safe Spaces. 1500 girls from the slums – Peninah was one of them a long time ago – get a view and a chance of a future life outside the slums. How? Check her website https://www.safespaces-nairobi.org . I am her liaison in the Western world and for that reason she often stays with us in our home. And of course we cook together. Her recipe of Kachumbari has become one of our favourites. This lukewarm combination of delicious soft tastes with a spicy edge is a tropical delight on the table. We serve it with ginger rice.


  • 1 kg ripe tomatoes

  • 2 large onions

  • 2-3 ripe avocados

  • 4 cloves garlic

  • 1-2 red chili peppers

  • salt and pepper

  • olive oil


  • Peel the onions and cut them into pieces. Rinse the tomatoes en cut them into quarters. Slice the garlic. Cut the red peppers and take out the seeds if you do not want you Kachumbari to become too spicy.
  • Preheat a pan and add a splash of olive oil.
  • Put the onions in the pan and fry them. Add the garlic for a few minutes.
  • Add the tomatoes and the chili’s. Let it all simmer for quite a while until it turns into a velvet like sauce. This can take 20-30 minutes.
  • Add salt and pepper.
  • Take off the pan from the heat.
  • Peel the avocado’s and cut them into pieces and add to the tomatoes in a bowl. Stir a bit and serve.

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