In Tanzania we ate katchumbali with deep fried chango and it was so delicious! It was the one dish I took home with me and keep making over and over again.
Katchimbali is a traditional Tanzanian side dish; a refreshing cabbage salad with chili and lime. Since we can’t get hold of chango here at home, we have it with grilled bream.
There are many versions of katchumbali; some like to add tomatoes to it, and some add cucumber and leave out the cabbage. I like it the way it was served to us on the tiny island of Mafia. Finely shredded cabbage, red onion and carrots with plenty of lime, chili and coriander. The red onions can be softened in a some salted water but I quite like the raw fresh crunch. It goes as well with fish as it does with meat and the cabbage version keeps for a day or so in the fridge.
- Red onion
- Lime juice
- Olive oil