Sambusa – Samosa

Kenyan Samosa jpg
Kenyan Samosa Served
Samosa is a triangular-shape savory pastry fried in oil, containing spiced vegetables, ground beef/lamb, ground chicken or fish. In the Kenyan Cuisine, samosas are considered as exotic snacks of all times. Below is a simple recipe for ground beef samosas which are my favorites!

Enjoy!

Beef Samosa filling

Ingredients 
1 kg ground beef
¼kg fresh or frozen green peas
2 red onions, finely chopped
5 cloves of garlic, grated
1-inch fresh ginger, grated
1 fresh green chilli, finely chopped (Optional)
½ teaspoon of turmeric
½ teaspoon cumin seeds
1 bunch of fresh coriander, coarsely chopped
Juice of ½ a lemon (optional)
Salt and ground pepper to taste

Instructions

On a medium heat, cook meat in uncovered frying pan or wok. Stir constantly to ensure all lumps are broken. Before the water completely evaporates, add peas, onions, ginger, garlic, chili and spices. Season with salt and pepper

Remove from heat and stir in fresh coriander and the lemon juice

Remove from heat and allow to cool completely

For the dough pastry you’ll need;

4 cups of all-purpose flour
1 teaspoon of salt
4 tablespoons of any vegetable oil
1 ½ cups of warm water
*Extra flour for rolling

Instructions

In a mixing bowl, mix together flour, salt and vegetable oil until it is crumbly. Slowly add water little at a time as you knead the dough. Keep kneading for 15-20 minutes until it is soft, smooth and not sticking in either your hands or the walls of your bowl

Cover dough pastry in a slightly greased container and let it rest for 30minutes to 1 hour at a room temperature

Dived the dough into 4-5 equal balls preferably not very big

Roll out a ball into ca. 6-inch diameter circle, brush a little oil on it and lightly sprinkle some flour

Repeat this process with all the other balls of dough while gently laying them on top of each other

Use your rolling pin to thinly roll out the pilled dough into a diameter of 10-12 inches

Preheat a skillet on a medium heat and place the rolled out dough on top of it. Let it cook until it starts to bubble up (make sure not to burn it). Flip it over and cook the other side until it bubbles up too

Neatly place your half cooked wraps on a clean surface and using a knife, quarter them into 4 equal parts (with each part forming a triangle shape)

Separate the triangles very gently and cover them with a clean cloth to avoid drying up

Preparing Samosa pockets and deep frying

In a small mixing bowl, mix ½ a cup of flour with a little water and make a thick flour paste to serve as a “glue” for sealing samosa pockets

Follow the simple steps showed below to prepare samosa pockets

Fold all samosa pockets first in a cone shape before filling them with the cooled meat. Use a small ice cream scoop or a tablespoon to fill the samosa pockets (Do not overfill them)

Seal using the “glue” you prepared (Seal them very well otherwise they’ll open up when frying!)

Samosa bags

Filled and sealed samosa pockets can be stored in the refrigerator and be deep fried the next day or one can also deep freeze them  as desired

Heat up oil in a deep frying pan or Wok

Test  your oil by gently dropping a small piece of dough into the oil. If the dough stays at the bottom for a couple of seconds then rises to the surface then your oil is ready for frying but if it rises up immediately after dropping it into the oil, then your oil is too hot and you need to reduce the heat. Too hot oil will only cook the outside and the inside will be uncooked especially if the samosas were frozen

Deep fry samosa till golden brown on both sides and crispy, use a kitchen paper or a clean towel to drain off any excess oil

Serve hot or cold accompanied by a chutney of any kind or a piece of fresh lime
Samosa bite
Enjoy

75 thoughts on “Sambusa – Samosa

    1. admin

      Hey Annie,
      When deep frying them, make sure the oil is hot enough then drain them on paper towels once they are golden brown and crispy!
      Enjoy.

  1. I would love to try out this recipe , have a few questions….when adding the onions upto what consistency should they be cooked? Or give an estimated time of how long to continue cooking the mixture of beef , onions and spices… Are the peas you are adding pre-cooked? thanks….

    1. admin

      Hello Jay,
      Cook your onions until soft. The mixture should be cooked not long! about 5 minutes since when deep frying the samosa’s, the other ingredients will cook as well in the hot oil. the peas and not pre-cooked.
      Best Regards

  2. i really loved the recipe…
    it was well spelt out and easy to follow…
    i look foward to more recipes
    a local kebab recipe would really help…
    thanks alot

    1. admin

      Hello Brenda, most Welcome 😉
      Nice to hear that..
      Stay tuned for more Recipes.
      Kebab Recipe Coming up soon, xx

  3. I have really enjoyed the recipe
    I kindly request you to also send me the recipe on how to cook all types of cakes . Via my email address .

    Thank you .

  4. Thank you admin for the recipe. prepared this for a group of friends and they totally loved them.

  5. hey.
    lovely article. do u have the recipe for Kenyan style kebabs?
    if so please email it to me.

    1. admin

      Hello John,
      I have a the Recipe yes, have been asked about it a few times! I have a cookbook coming soon and the recipe is included! stay tuned..

    1. admin

      Hello Velice,
      Thank you! subscribe via email (on the left side of the blog) and New Recipes will be delivered directly to your email account.
      Thank you and Happy Cooking.

  6. Hello..
    This is a great site,great recipes…i liked your samosa recipe a lot. am intending to start a small kebab and samosa business at my college, but i havent really mastered how to prepare kebabs…would u please take me through how to prepare perfect kebabs, any advice and what i need to start my business going? Thank you in advance.

  7. hello velice..
    please take me through how to prepare kebabs…i am intending to start a small kebab and samosa joint at our college and i really want to master the art of preparing kebabs…thanks in advance.

  8. Hey
    The recipes are superb…haven’t tried any yet but am so looking forward…just saw the website. Thanks

    1. admin

      Hello Cheptoo, I have a ecookbook I published 2 days ago and it has the Kebab recipe described step by step. Happy cooking!

  9. My husband made these for me and they were delicious! I’ve never had them before but he had raved about them. He was right, they are amazing! We will be making them again this weekend for friends.

    1. admin

      Hello Alissa,
      Thank you for the feedback. hope your friends liked them like you did?
      Happy Cooking.

  10. Hey there! I just wanted to thank you for the lovely recipe!! I haven’t had authentic sambusas ever since I moved to Canada and these are PERFECT. Thank you, I’m looking forward to trying your other recipes.

    1. admin

      Hello Hulda,
      The ebook is already out! please check the right side of the blog site.
      Happy Cooking.

  11. When we lived in Nairobi, the samosas at the Thorn Tree did not have peas in and so I have continued to make mine that way. Peas can be omitted, thankfully!!!!!

    1. admin

      Just to remind you Patricia, this recipe is not from Thorn Tree! If you wish to omit Peas, then please!
      Thanks.

  12. Thank you so much for sharing the samosa & mahamrirecipes and all the other wonderful, mouth-watering recipes! Happy New Year!!!

  13. hiii
    I just subscribed. hoping to get the recipes .
    so exited to come across this blog.
    cheers!

  14. Waooh have always wanted to learn how to make samosas,this recipe sounds very easy.I will try it out.Thanks

    1. admin

      Hello Mercy,
      Go ahead! subscribe with your email address for notification of new recipes.
      Happy Cooking!

  15. i’m working on a project for school. my sister visited Kenya and said that these might be hard to make. are they???

  16. I just recently tried this recipe and it’s rubbish…… very upsetting………… i will never use this site again for recipes!

    1. admin

      Hi Tabitha,
      What exactly do you mean by “rubbish”?
      Maybe the problem lies in you and
      not the recipe or site! Out of all the 30+ comments on this recipe yours is the only one which is rude and bitter!
      Between, you did not even pay for it any you are making an elephant just because it did not work to your
      expectations! please take your negativity somewhere else!
      I invest lots of hours on developing and tasting my recipes and it’s people like you that I cannot stand!

  17. Hi! I am a 29 year old woman from Norway.
    Yesterday I cooked your sambusa, they turned out really well, and tasted exactly like the ones we have been eating in Tanzania.
    My husband is from Tanzania and he really loved it.
    Is it possible to get your recipe’s on email?

    Asante sana!

    1. admin

      Hello Lillian

      Thank you foe your feedback! am glad to hear your samosa turned out excellent!
      Please subscribe with your email address on the right side of the blog for notification of new recipes.
      You can also get the e-book which has other authentic recipes.

      Best regards and happy cooking.

  18. Wow! What a great site…….I have been looking for ages……now its me and my kitchen. I want to win the family award this year for the best and tasty samosas courtesy of your guide. Thanks so much for the recipe and please share more.

  19. Hi Admin, loved the samosa recipe and would love to subscribe for more recipes. Want to prepare Mahamri.

    1. admin

      Hello Carol.
      Welcome a board! Thank you for the feedback.
      Have you tried the Mahamris yet?
      Happy Cooking.

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