Appetizers
Sambos
Ingredients
- 16 Spring roll or samosa wrappers
- 225g (1/2 lb) Ground beef
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tsp Curry powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 30ml (2 tbsp) Vegetable oil, plus more for frying
- 15ml (1 tbsp) Water
- 15ml (1 tbsp) Flour paste (flour mixed with water, for sealing)
Method
- Heat 2 tbsp oil in a skillet and cook the onion and garlic until soft.
- Add the ground beef and cook, breaking it up, until browned.
- Stir in the curry powder, salt, and pepper, and cook for 2 more minutes. Cool the filling completely.
- Cut the wrappers into strips and place a spoonful of filling at one end.
- Fold into a triangle shape, sealing the final edge with flour paste.
- Heat oil for frying in a deep pot to 175°C (350°F).
- Fry the sambos in batches for 3 to 4 minutes until golden and crisp.
- Drain on paper towels and serve hot with sakay chili sauce.
Introduction: Sambos are Madagascar's take on the samosa, brought by South Asian traders and fully adopted as a favorite Malagasy snack and party appetizer.
Cultural Background: They appear at celebrations, street stalls, and family gatherings, almost always served with a side of fiery sakay sauce.
Tips: Seal the edges firmly with flour paste so the filling does not leak out during frying.
Variations: A vegetarian filling of spiced potatoes and peas is common, as is a chicken filling.
Storage: Store cooled sambos in the refrigerator for up to 2 days.
Reheating: Reheat in an oven or air fryer at 175°C (350°F) for 5 to 8 minutes to keep them crisp.
Nutrition: Approx. 190 kcal, 8g protein, 17g carbohydrates, 10g fat per serving (2 pieces).
FAQs:
Q: Can sambos be baked instead of fried?
A: Yes, brush with oil and bake at 200°C (400°F) for about 15 minutes, flipping halfway, though the texture will be less crisp.
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