Kenyan-inspired Completo

Ingredients

In this Kenyan-inspired version of Completo, we infuse the dish with the vibrant flavors of Kenyan cuisine. We replace the traditional toppings with a combination of Kenyan spices, such as pilipili (chili), coriander, and cumin. The bun is enhanced with a spread of tangy tamarind chutney, and the sausage is complemented by a zesty tomato and onion relish. This adaptation adds a unique Kenyan twist to the classic Chilean dish, creating a fusion of flavors that will transport you to the heart of Kenya. We alse have the original recipe for Completo, so you can check it out.

• 4 sausages (Kenyan-style if available) 4 sausages (Kenyan-style if available)
• 4 hot dog buns 4 hot dog buns
• 1 large tomato, diced 1 large tomato, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 tablespoons fresh coriander, chopped 2 tablespoons fresh coriander, chopped
• 1 teaspoon pilipili (Kenyan chili powder) 1 teaspoon pilipili (Kenyan chili powder)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 4 tablespoons tamarind chutney 4 tablespoons tamarind chutney
• 4 tablespoons mayonnaise 4 tablespoons mayonnaise
• Salt, to taste Salt, to taste
• Black pepper, to taste Black pepper, to taste
• Vegetable oil, for grilling sausages Vegetable oil, for grilling sausages

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill or stovetop grill pan over medium heat.
2. 2.
   In a small bowl, combine the diced tomato, chopped red onion, fresh coriander, pilipili, ground cumin, ground coriander, salt, and black pepper. Mix well to make the tomato and onion relish.
3. 3.
   Grill the sausages until cooked through, turning occasionally to ensure even cooking. This should take about 10-12 minutes.
4. 4.
   While the sausages are grilling, lightly toast the hot dog buns.
5. 5.
   Once the sausages are cooked, remove them from the grill and set aside.
6. 6.
   To assemble the Kenyan-inspired Completo, spread a tablespoon of tamarind chutney on the inside of each bun.
7. 7.
   Place a grilled sausage in each bun and top with a generous amount of the tomato and onion relish.
8. 8.
   Drizzle mayonnaise over the relish and sprinkle with additional fresh coriander, if desired.
9. 9.
   Serve immediately and enjoy the burst of Kenyan flavors!

Treat your ingredients with care...

• Sausages — Look for Kenyan-style sausages at your local African grocery store or butcher. If unavailable, you can use any flavorful sausage of your choice.
• Pilipili — Adjust the amount of Kenyan chili powder according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Tamarind chutney — You can find tamarind chutney at specialty stores or make your own by combining tamarind paste, sugar, and spices.

Tips & Tricks

• For an extra burst of flavor, marinate the sausages in a mixture of Kenyan spices and oil for 1-2 hours before grilling.
• Customize your Completo by adding additional toppings such as sliced avocado, shredded cabbage, or pickled jalapenos.
• If you prefer a spicier relish, add finely chopped green chilies to the tomato and onion mixture.
• Serve the Kenyan-inspired Completo with a side of crispy Kenyan-style fries for a complete meal.
• Experiment with different types of buns, such as sweet potato buns or chapati, to add a Kenyan touch to the dish.

Serving advice

Serve the Kenyan-inspired Completo immediately after assembling to ensure the bun stays soft and the flavors are at their peak. Accompany it with a refreshing Kenyan drink, such as a passion fruit juice or a traditional masala tea, to complete the experience.

Presentation advice

To enhance the presentation, garnish the Kenyan-inspired Completo with a sprinkle of fresh coriander leaves and a drizzle of tamarind chutney. Serve it on a wooden board or a vibrant Kenyan-themed plate to showcase the fusion of cultures.