Admittedly, samosas are really an Indian dish, but many Indian dishes are claimed by Kenyans. These are deep fried, meat-filled (or potato-filled), tasty pastries that can be eaten as a snack.
1lb ground beef (or 2 large potatoes, mixed with 9 oz cooked peas)
2 teaspoons oil
2 cloves of garlic, crushed
2 teaspoons fresh ginger root, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 teaspoon salt
1 medium onion, finely chopped
2 Tablespoons chopped, fresh cilantro
2.5 cups oil for deep frying
1 package phyllo dough (found in most Asian grocery stores)
- In a large pot, heat the 2 teaspoons of oil and brown the ground beef. Mix in onions and cook until onions are soft, about 5 minutes. Mix in garlic and fresh ginger root and cook for 2 minutes. Season with cayenne pepper, cinnamon and cardamom. Add the cilantro right at the end and remove from the heat. Allow to cool for about an hour.
- Heat 2.5 cups of oil in a large, heavy pot over high heat.
- Place approximately 2 tablespoons of the ground beef mixture onto each phyllo sheet. Fold sheets into triangles, moistening edges with a little water and then pressing them together to seal them.
- Fry several samosas at a time, until golden brown on each side. Drain on paper towels and enjoy with mango chutney as a dip.