Appetizers
Sambusa za Comores
Ingredients
- - spring roll or samosa pastry sheets: 12 sheets (12 sheets)
- - minced beef: 300 g (10.5 oz)
- - onion, finely diced: 1 medium (1 medium)
- - garlic, minced: 2 cloves (2 cloves)
- - fresh coriander, chopped: 2 tbsp (2 tbsp)
- - ground cumin: 1 tsp (1 tsp)
- - ground turmeric: 1/2 tsp (1/2 tsp)
- - chilli, finely chopped: 1 small (1 small)
- - vegetable oil, plus extra for frying: 2 tbsp (2 tbsp)
- - salt: 1 tsp (1 tsp)
- - plain flour, mixed with water to a paste: 2 tbsp (2 tbsp)
Method
- Heat 2 tbsp oil in a frying pan and cook the onion, garlic and chilli for 3-4 minutes until soft.
- Add the minced beef and spices, and cook for 8-10 minutes until browned and cooked through.
- Stir in the coriander and salt, then set the filling aside to cool completely.
- Cut the pastry sheets into long strips and fold into triangular pockets, sealing each fold with the flour paste as you go.
- Fill each pocket with a spoonful of filling, then fold and seal the final edge with more paste.
- Heat oil in a deep pot to 180C (350F) and fry the sambusa in batches for 2-3 minutes until golden and crisp.
- Drain on paper towels before serving hot.
Introduction: Crisp, triangular pastries filled with spiced meat or vegetables, sambusa reflect the strong Indian and Swahili trading influence on Comorian food.
Cultural Background: Crisp, triangular pastries filled with spiced meat or vegetables, sambusa reflect the strong Indian and Swahili trading influence on Comorian food. They appear at nearly every gathering, from casual visits to weddings.
Tips: Let the filling cool fully before assembling — warm filling makes the pastry soggy and hard to seal. Seal edges firmly so the filling doesn't leak out during frying.
Variations: A vegetable version uses mashed potato, peas and carrots instead of beef. Some cooks add a pinch of ground cinnamon to the meat filling for warmth. For vegetable sambusa, replace the beef with 300g (2 cups) mashed potato mixed with peas and diced carrot.
Storage: Refrigerate uncooked, assembled sambusa for up to 1 day, or freeze for up to 1 month.
Reheating: Reheat cooked sambusa in an oven at 180C (350F) for 8-10 minutes to restore crispness; avoid the microwave, which softens the pastry. Nutrition (per serving, approximate) Calories: 190 kcal | Protein: 8 g | Carbohydrates: 14 g | Fat: 11 g
FAQs
Q: Can I bake instead of fry?
A: Yes, brush with oil and bake at 200C (400F) for 15-18 minutes, turning once, though the texture will be less crisp.
Q: Can I prepare these in advance?
A: Assemble ahead and freeze uncooked, then fry straight from frozen, adding 1-2 extra minutes.