Kenyan Sambusas: A Delicious Taste of East Africa

I grew up in Africa surrounded by some wonderful food experiences. One of those great foods was samosas. Samosas join the ranks of chapatis and pilau as one of the many Indian and Middle Eastern influences in East African cuisine, especially the countries of Ethiopia, Somalia, and Kenya, where they are also natively called sambusas. Sambusas and samosas are essentially the same thing, but in a lot of East African countries, meat (usually in the form of beef or lamb) is the primary ingredient in the filling.

Have you ever tried samosas? Samosas are a small triangular shaped pastry that have a savory filling typically seasoned with turmeric and curry. Some samosa’s are spicy and some are slightly sweet. Some are vegetarian-based with potatoes and peas and some are filled with meat. But I think you’ll find that no matter what they’re stuffed with, samosas are pretty tasty little pockets of savory goodness. If you’re looking for a fun snack or appetizer, samosas are actually pretty easy to make and are a delicious “can’t eat just one” kind of snack.

While samosas originate from India and Southeast Asia, this samosa recipe below is actually from Cape Town. Amina and Rachelle in Cape Town. Last week I learned how to make Kenyan samosa. Samosa is a fried savory pie that is made in many Middle Eastern and African countries. Like in many cultures there isn’t an “official” recipe that everyone follows because people just use what they have. My friend had only had samosa a few times as a young child. One thing I love about this recipe is that samosa freezes well so I made a bunch and put them in the freezer for my kids for snacks.

In many South East Asian restaurants, there is always some type of samosa. Samosas come in different shapes, wrapper thickness and "regional" fillings. I also remember as a kid being shooed out of kitchens full of women chatting away as they rolled out the breading for samosas. It was a big ordeal to fix them for a large group of people…well, bigger than making a large stew pot for them.

Get ready to savor these crispy Kenyan Beef Samosas, packed with a flavorful beef filling and perfect for a delightful snack or appetizer. You'll be hooked on these golden pockets of deliciousness in no time!

Read also: Experience Fad's Fine African Cuisine

Tips to Make South African Indian Meat Samosas

Samosa Wrapper

I don't make my own samosa wrappers, since I usually buy ready-made samosa wrappers that can be found in the frozen pastry section in most South Asian grocery stores. However, I have found that the samosa wrappers are just like the Chinese spring roll wrappers except for the shape. You can make samosa wrappers from spring roll wrappers by cutting them into thirds.

You can make your own pastry but my Kenyan friend (and her friend) use these uncooked tortillas. So that’s what I used. I realize that makes them not completely authentic. Cut the tortillas in half and then make them into a funnel. Fill the tortilla funnels and seal the edges with the flour and water glue. Deep fry until golden brown.

Samosa wrappers found in frozen section at South Asian ethnic markets. 8" or 20 cm Chinese spring roll wrapper can be cut into thirds.

Filling

You can make the filling with a meat of your choice such as ground chicken, turkey, lamb and beef. They all taste delicious. You can use diced potatoes if you want a vegetarian alternative.

Chili

The spiciness of the samosa filling can be customized to your heat tolerance by adding or omitting the fresh chilis. You can also alter the amount of chili powder you add to the filling. My suggestion is to start with 1/4 teaspoon of chili powder and keep tasting the filling until you get the heat level that is appropriate for you!

Read also: The Story Behind Cachapas

Onion

This recipe uses both cooked, caramelized onions and raw onions. The fried onions add "sweetness" to the filling and the raw onion gives a little bite and crunch to the samosa. However, when the samosas are baked or fried, the raw onion and other veggies / herbs do get cooked.

Caramelized onions and garlic. Meat filling for samosa. Raw onion, other fresh herbs and garam masala is added after the meat filling has cooked. This really brings out the taste and aroma! I also add petit pois for added vegetable!

Flavoring Herbs

There is a texture difference between regular frozen peas and petit pois. Petit pois are smaller peas and tend to be less mushy! Mushy peas are probably one of the few things that I don't enjoy eating! So, I never buy or use regular frozen peas. Add fresh cilantro and raw onions to the meat mixture before folding the samosa wrappers.

Flavoring herbs needed for samosas. Frozen peas.

Wrapping the Meat Samosas

A flour-water paste is used to seal the samosa wrappers properly. Folding the samosa is the tricky part, because it is somewhat difficult to get that rectangle into an equilateral triangle. See video for tips.

Read also: Techniques of African Jewellery

Cooking the Meat Samosas

Traditionally, meat samosas are deep fried. You can shallow fry samosas in a pan of oil to reduce the amount of oil needed. Turn them over once one side of the samosa is golden brown. Fried samosas are golden brown and crisp. After frying the samosa, drain the excess oil from the samosa by turning it so that a tip of the triangle faces down onto a paper towel.

Frying samosas in a small shallow saucepan of oil. Cooling and draining fried samosas. Fried samosas.

I have brushed samosas with cooking oil and baked them for a healthier alternative. They are not as crispy as the deep fried version, but definitely healthier and less oily!

Freezing Meat Samosas

When I make samosas, I make a large batch, eat some fresh and freeze the rest. Place the wrapped samosas on a baking tray, making sure they do not touch each other. Freeze the samosas. Once frozen, they can then be placed in a freezer bag.

Freeze meat samosas by placing them on a baking sheet, keeping them separate. Baked samosas. Freezing meat samosas.

Kenyan Samosas Recipe

I cheated a little with this Kenyan samosas recipe and used Samosa Spring roll wrappers (like I said I wanted something easy!). I will make another recipe sometime in the future showing you how to make samosa/sambusa wrappers from scratch. You can make this recipe using ground beef, chicken, turkey or even tofu.

Other primary ingredients in Kenyan Samosas I have tried include rice, potatoes and peas but in this Kenyan samosa recipe I use peas with lamb because of how quick and easy it was to prepare. Here’s a quick and easy recipe to try at home:

Main Ingredients

• 1 lb/ 16oz/ 454g ground lamb
• 1 cup of fresh/frozen peas
• 2 large shallots/ 1 small onion
• 1 tsp coconut oil (this is just to saute the shallots/ onions)
• 1 habanero/ scotch bonnet pepper
• 1/2 teaspoon of bouillon
• 1/2 teaspoon garam masala
• 1/2 teaspoon curry powder
• 1/2 teaspoon ginger powder
• Salt to taste
• 25 count 8-inch square spring roll wrappers
• 2 tablespoons plain flour plus 1- 2 teaspoons of water
• Oil for frying

Instructions

1. Prepare the Meat Filling: On low heat in a pan, saute the shallots/ onions in the coconut oil until it is translucent.
2. Add in the garam masala, curry powder, ginger powder, and bullion into the sauteing onions and allow to toast lightly for 2- 3 minutes, stirring continuously.
3. Add in the ground lamb and continue to stir, turning up the heat to medium.
4. Once the meat is no longer pink, add in the peas and cook for 10 minutes.
5. Taste the meat and adjust the salt if necessary.
6. Allow the filling to cool completely.
7. How to Fold Samosa Pockets: To assemble samosa pockets, simply cut the spring roll sheets in half to form rectangles, place about 1 tsp of the filling on the top of the dough, and follow the folding techniques below.
8. Seal the dough with the plain flour and water mixture as shown.
9. Deep Frying the Samosas: In a pan or fryer heat up enough oil (to 350 degrees Fahrenheit) to fry the samosa triangles.
10. Once the samosas are golden brown, take them out of the oil and drain. Serve them warm.

If you are using a low fat meat/ just tofu, use 2 table spoons of coconut oil instead of 1 teaspoon.

While working with the spring roll dough, always place the dough that is not being worked on, under damp paper towels/ napkins to prevent them from drying out. Also place the prepared and unfried samosas under a damp cloth to keep them from drying out as well.

To make the samosas ahead, freeze the prepared and unfried samosas on a tray/ baking sheet. Once they are frozen, you can place them in a freezer bag and keep them frozen. Once you are ready to use them, take them out of the freezer for a few minutes then fry (Do not thaw completely).

Another Samosa Recipe

Here’s another take on samosas that you can also try:

Ingredients

• 1 ½ tablespoons olive oil
• 1 lb ground beef (455 g)
• 1 medium red onion, diced
• 1 clove garlic, minced
• 1 jalapeño, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 4 scallions, diced
• 1 cup frozen peas (150 g), defrosted
• 2 tablespoons fresh cilantro, chopped
• 3 cups all-purpose flour (375 g)
• ¼ teaspoon salt
• 2 teaspoons olive oil
• 1 cup water (240 mL), plus 2 tablespoons more
• 1 tablespoon flour, mixed with 1 tablespoon of water
• 3 cups canola oil (720 mL)
• lime wedge, for serving

Instructions

1. In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
2. Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
3. In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
4. Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
5. Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
6. In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
7. Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
8. In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
9. Enjoy!

Nutritional Information

Here's an overview of the nutritional content per serving:

Calories	Fat	Carbs	Fiber	Sugar	Protein
254	10g	26g	2g	1g	12g

Estimated values based on one serving size.

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