Sambusa

Make a stiff dough with flour, water, oil, and salt, knead well and rest thirty minutes.

Brown ground beef with onions, cumin, coriander, chili, salt, and pepper until cooked.

Roll dough thin, cut into strips, and fold into triangular pockets.

Fill each pocket with a spoonful of meat mixture, seal edges with water.

Deep fry in hot oil at 170C until golden brown and crispy, about four minutes.

Drain and serve hot with tamarind chutney or chili sauce.