Kenyan Samosa — Print Recipe — The Culinary Codex

Crispy, golden triangular pastries filled with seasoned ground beef, onions, and cilantro, a beloved Kenyan street food with Indian and Arab origins.

Ingredients

1 Brown ground beef in a dry pan over high heat, breaking into small pieces. Drain excess fat.
2 Add diced onions, garlic, cumin, and coriander, cooking for five minutes until onions are soft.
3 Season with salt and pepper, stir in chopped cilantro, and let the filling cool completely.
4 Cut spring roll wrappers into strips. Fold into a cone shape, fill with cooled meat mixture, then seal with flour paste.
5 Heat oil to 170C and fry samosas in batches for four minutes until golden and crispy on all sides.
6 Drain on paper towels and serve hot with tamarind sauce, kachumbari, or chili sauce.

Did You Know?

During Ramadan in Mombasa, samosa vendors set up along every street corner, and the sound of frying fills the coastal evening air.