Samosa

Tanzanian Recipe: By Miriam


Samosas originated from India. They have become a favorite snack and appetizer in East Africa (Kenya, Uganda and Tanzania) and around the world. Each household in Tanzania prepares Samosas slightly differently. But the basic ingredients - meat, onions and flour wrappers - remain the same wherever one goes.

Ingredients
  • 150g Ground beef, pork or Chicken
  • 1/2 cup Finely chopped onions
  • 1 tbsp Crushed garlic
  • 1/2 tsp Whole Anise seeds
  • Salt
  • Vegetable oil for deep frying.
  • 1/2 tsp Whole cumin seeds · 1 tbsp Finely chopped coriander/cilantro leaves
  • 12 Spring roll or egg roll wrappers (cut into 5 to 6 inches triangle)
  • Flour paste (fairly thick made by mixing warm water and pastry flour).
  • In a pan cook the ground meat. Add salt
  • In a different pan heat the oil and add onions. Cook until translucent
  • Add garlic, anise, cumin and coriander. When garlic is cooked, add the previously prepared ground pork. Set aside to coolSimplest way to cut samosa pockets
  • Fold the wrappers (see picture on the right, with black background). Brush flour paste on edges of the wrappers to keep them glued to each other.
  • Fold the bottom part of the wrapper, (as shown on the picture on the right with gray background), to overlap with the first fold.
  • Fill the pocket with pork mixture.
  • Brush the top part of the pocket and fold over to make a triangle like the samosas at the top right of this page.
  • Use the paste to fill any openings in the samosas as not to allow oil to get into them when deep frying.
  • Deep fry until golden brown

Serve with:
• Hot sauce or a slice of lemon
• Great snack or appetizer!!
• Excellent with Mexican Salsa.