SWEET & SAVORY STAFF FAVORITES: KENYAN BEEF SAMOSAS

A STAFF FAVORITE YOU’LL WANT TO MAKE ALL SEASON LONG

Holiday traditions often start in the kitchen. Whether you’re keeping old traditions or creating new ones, nothing brings people together like good food. So, we’ve pulled two of our staff’s favorite traditional recipes – one sweet, one savory – to help you bring a little extra flavor and festivity to your holiday season.

Prep Time: 20 minutes

Cook Time: 40 minutes

Wait Time: 30 minutes

Ready In: 1 hour 30 minutes

Servings: 4

INGREDIENTS For the filling:

500g - Minced beef or chicken

1 - Large onion, finely chopped

2 cloves - Carlic, crushed

1 tsp - Ginger, grated

1 to 2 - Green chilies, finely chopped

1 bunch - Coriander/Dania, chopped

1 tsp - Curry powder

1 tsp - Garam masala

·½ tsp Black pepper

Salt to taste

1 tbsp - Vegetable oil

For the Samosa pockets (wrappers):

2 cups - All-purpose flour

½ tsp - Salt

2 tbsp - Vegetable oil

Warm water (as needed)

For sealing paste:

2 tbsp - All-purpose flour

A little water (to make a thick paste)

For frying:

Preferred oil for deep-frying

DIRECTIONS

Make the filling

1. Heat oil in a pan.

2. Add onions and cook until soft.

3. Add garlic, ginger, and green chili. Cook 1 minute.

4. Add minced beef. Stir and cook until browned.

5. Add curry powder, garam masala, pepper, and salt.

6. Cook until the meat becomes dry (very important so samosas don’t get soggy).

7. Turn off heat and mix in chopped coriander.

8. Let the filling cool completely.

Make Samosa Pockets

1. In a bowl, mix flour, salt, and oil.

2. Add warm water slowly and knead into a firm dough.

3. Cover and let the dough rest for 20–30 minutes.

4. Divide the dough into small balls.

5. Roll each ball into a thin circle.

6. Cut the circle into two halves.

7. Pick one half and shape it into a cone.

8. Fill it with the cooled meat mixture.

9. Seal the top with the flour-water paste.

Note: You can also buy ready-made “samosa sheets” to save time.

Fry the Samosas

1. Heat oil on medium heat (not too hot or they burn).

2. Fry samosas until golden brown and crisp.

3. Remove and drain on a paper towel.

SERVING

Serve hot with kachumbari, chili sauce, and chutney.