I LOVE SAMOSA

Especially the Kenyan beef samosa

Kenyan samosas are crispy and addictive sambusas and one of the delicious Indian and Middle-Eastern influences in East African cuisine. Just the other day, I wanted to make something easy, delicious and nostalgic for brunch, but typical brunch food seemed rather boring to me, so I pulled out my “small chops” (appetizers) hand book. I had a strong hankering for some Indian cuisine when I suddenly remembered the delicious samosas I’d tasted at a Kenyan party I attended in college and I knew what I would be having for brunch! Samosas joins 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. 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.
learn more on the website