Kenyan
Smokie Pasua
A classic Kenyan street snack of hot smokies split open and tucked with fresh kachumbari, tomato sauce, and a little pili pili. It is best eaten immediately while the sausage is warm and the filling is crisp.
Ingredients
- Kenyan beef smokies2
- Tomato, finely diced1 medium
- Red onion, finely diced1 small
- Fresh coriander, chopped2 tablespoons
- Fresh green or red chilli, finely chopped1
- Lemon juice1 tablespoon
- Salt1/4 teaspoon
- Tomato sauce2 tablespoons
- Pili pili sauce1 teaspoon
- Cooking oil1 teaspoon
- Water2 cups
Method
- Put the diced onion in a small bowl, sprinkle with a pinch of salt, cover with cold water, and let it sit for 5 minutes to soften the sharpness.
- Drain the onion well, then mix it with the diced tomato, coriander, chilli, lemon juice, and the remaining salt to make kachumbari.
- Bring the water to a gentle simmer in a small pan, add the smokies, and heat for 5 minutes until hot through and slightly plump.
- Drain the smokies, then place them in a lightly oiled pan over medium heat and turn for 3 to 4 minutes until lightly browned, as street vendors do on a hot plate.
- Place each smokie on a board and carefully split it lengthwise down the middle without cutting all the way through.
- Spoon the kachumbari into the split smokies.
- Drizzle each smokie with tomato sauce and a little pili pili sauce, then serve immediately while hot.
Common questions
What can I use instead of Kenyan beef smokies if I can't find them?
Use good-quality beef sausages or hot dogs with a firm snap. Avoid very soft or heavily seasoned sausages. Heat them gently first, then brown them in a pan so they hold together when split and filled.
How long does Smokie Pasua take from start to finish?
Plan for about 15 to 20 minutes total. The kachumbari can be mixed while the smokies heat. The extra browning step takes only 3 to 4 minutes, so it is a very fast snack or light meal.
What are the most common mistakes when making Smokie Pasua?
The biggest mistakes are wet kachumbari, overcooking the smokies, and cutting them all the way through. Drain the onion well, keep the filling fairly dry, and split the smokies carefully so they stay open for stuffing.
Can I store leftovers, and how should I reheat them?
Store the smokies and kachumbari separately in airtight containers in the fridge for up to 2 days. Reheat the smokies in a pan or microwave until hot, then add fresh kachumbari just before serving for the best texture.
What should I serve with Smokie Pasua?
Serve it hot as a snack with extra pili pili, tomato sauce, and lemon wedges. It also works well with chips, mandazi, or a simple salad. Eat it immediately so the bunless filling stays fresh and crisp.