Sambusa (Spiced Meat Samosas)
The Quirky Foodster Team
Ingredients
- Spring roll wrappers or samosa pastry sheets — 18
- Sunflower oil — 2 tbsp (30 ml)
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Thumb ginger, grated — 1
- Minced beef — 300 g (10 oz)
- Curry powder — 1 tsp
- Ground cumin — 1/2 tsp
- Ground turmeric — 1/2 tsp
- Small chilli, finely chopped (optional) — 1
- Salt — 1 tsp
- Fresh coriander, chopped — 2 tbsp
- Flour mixed with 2 tbsp water, for sealing — 1 tbsp
- Sunflower oil, for frying
Method
- Heat the oil in a frying pan over medium heat and fry the onion for 5 minutes until softened.
- Add the garlic and ginger, and cook for 1 minute, then add the minced beef and cook, breaking it up, for 7–8 minutes until browned.
- Stir in the curry powder, cumin, turmeric, chilli, if using, and salt, and cook for 2 minutes until fragrant.
- Remove from the heat and stir in the coriander. Let cool to room temperature.
- Cut the spring roll wrappers into long strips if using square sheets. Place a spoonful of filling near one end and fold diagonally into a triangle, continuing to fold along the strip's length, sealing the final edge with the flour paste.
- Heat about 5 cm (2 in) of oil in a deep frying pan to 175°C (347°F).
- Fry the sambusa in batches for 2–3 minutes, until deep golden brown and crisp.
- Drain on paper towels and serve hot.
Introduction: Sambusa, brought to the Swahili coast through centuries of trade with the Indian Ocean world, are crisp,
spiced triangular pastries filled with seasoned minced meat, a beloved snack sold at street stalls and
served generously during Ramadan iftar gatherings.
Cultural Background: Sambusa, brought to the Swahili coast through centuries of trade with the Indian Ocean world, are crisp,
spiced triangular pastries filled with seasoned minced meat, a beloved snack sold at street stalls and
served generously during Ramadan iftar gatherings.
Tips: Let the filling cool completely before assembling, so it doesn't make the pastry soggy or tear as you fold. Seal the edges well with the flour paste so the filling stays enclosed during frying.
Variations: Use minced chicken or lentils instead of beef. Serve with a small bowl of tamarind or chilli sauce for dipping. A vegetarian version can be made using a filling of spiced lentils or mashed potato and peas in place of the
meat.
Vegetarian Sambusa: Replace the minced beef with 250 g (1 1/3 cups) cooked, well-mashed lentils or a
mix of mashed potato and peas. Season with the same spices and proceed exactly as directed.
Storage: Refrigerate cooked sambusa in an airtight container for up to 2 days.
Reheating: Reheat in a 200°C (400°F) oven for 6–8 minutes to re-crisp.
FAQs:
Q: Can I make these ahead and freeze them?
A: Yes, freeze the uncooked, assembled sambusa on a tray, then bag them; fry straight from frozen, adding a minute or two.
Q: What's the difference between sambusa and Indian samosas?
A: They're closely related, though Swahili sambusa often have their own regional spice blends and are typically fried in a thinner pastry.
Q: What dipping sauce is traditional?
A: A tangy tamarind sauce or a simple chilli sauce are both common accompaniments.
- Spring roll wrappers or samosa pastry sheets — 18
- Sunflower oil — 2 tbsp (30 ml)
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Thumb ginger, grated — 1
- Minced beef — 300 g (10 oz)
- Curry powder — 1 tsp
- Ground cumin — 1/2 tsp
- Ground turmeric — 1/2 tsp
- Small chilli, finely chopped (optional) — 1
- Salt — 1 tsp
- Fresh coriander, chopped — 2 tbsp
- Flour mixed with 2 tbsp water, for sealing — 1 tbsp
- Sunflower oil, for frying
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