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Appetizers

Samosa (Sambusa)

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Ingredients

  • 250 g (2 cups) plain flour
  • 1/2 tsp (3 g) salt
  • 2 tbsp (30 ml) vegetable oil, plus extra for frying
  • 120 ml (1/2 cup) water, plus more as needed
  • 250 g (9 oz) minced beef or lamb (or 250 g mixed vegetables for a vegetarian filling)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp (5 g) grated ginger
  • 1 tsp (2 g) curry powder
  • 1/2 tsp (1 g) ground cumin
  • 1 green chili, finely chopped (optional)
  • 2 tbsp (8 g) chopped coriander
  • Salt and pepper, to taste
  • 1 tbsp (8 g) flour mixed with 2 tbsp (30 ml) water, for sealing

Method

  1. Make the dough: combine flour, salt and oil, then gradually add water, kneading to a firm, smooth dough. Cover and rest for 30 minutes.
  2. Make the filling: heat a little oil in a pan and saute the onion, garlic and ginger until soft.
  3. Add the minced meat (or vegetables), curry powder, cumin and chili. Cook until the meat is browned and cooked through, or vegetables are tender.
  4. Stir in coriander, season with salt and pepper, and set aside to cool completely.
  5. Divide the dough into balls, roll each thinly, and cut into strips. Fold each strip into a cone, fill with 1-2 tablespoons of filling, and seal the edges with the flour paste to form a triangle.
  6. Heat oil in a deep pot to 170 C (340 F) and fry the samosas in batches for 3-4 minutes until golden and crisp.
  7. Drain on paper towels and serve hot.

Introduction: Samosas, known locally as sambusa, arrived in East Africa through Indian and Arab trade along the Swahili coast and have since become a beloved Kenyan snack and appetizer.

Cultural Background: Samosas, known locally as sambusa, arrived in East Africa through Indian and Arab trade along the Swahili coast and have since become a beloved Kenyan snack and appetizer. Filled with spiced minced meat or vegetables and folded into crisp triangles, they are a fixture at parties, Ramadan iftars, and street food stalls throughout Nairobi and Mombasa.

Tips: Let the filling cool fully before assembling, or the pastry will become soggy. Seal edges firmly to prevent the filling from leaking during frying. Ready-made spring roll or samosa pastry sheets can be used to save time.

Variations: A vegetarian version uses spiced potatoes, peas and carrots; a baked version can be made by brushing with oil and baking at 200 C (400 F) for 20-25 minutes. A vegetarian filling of spiced potatoes, peas and carrots is a widely enjoyed and authentic substitute for the meat filling.

Storage: Refrigerate cooked samosas in an airtight container for up to 3 days; uncooked, assembled samosas freeze well for up to 2 months.

Reheating: Reheat in an oven or air fryer at 180 C (350 F) for 8-10 minutes to restore crispness; avoid microwaving, which softens the pastry.

FAQs:

Q: Can Samosas be made ahead of time?

A: Yes, they can be assembled and frozen uncooked, then fried directly from frozen, adding a couple of extra minutes to the frying time.

Q: What is the difference between Kenyan and Indian samosas?

A: Kenyan sambusa are typically smaller and thinner-skinned, with fillings shaped by both Swahili and South Asian spicing.

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