Crispy triangular pastries filled with seasoned minced beef, onions, and spices, deep-fried until golden and served as a popular street snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: lemon wedges
Accompaniments: chili sauce, tamarind chutney
Instructions
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1
Make dough by mixing flour, oil, salt, and water, knead until smooth, cover, and rest for twenty minutes.
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2
Brown minced beef with onions, garlic, curry powder, cumin, salt, and pepper until cooked through and dry.
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3
Roll dough thin, cut into strips, fold each strip into a cone shape, fill with the spiced meat mixture.
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4
Seal the edges with a flour-and-water paste, pressing firmly to ensure no filling escapes during frying.
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5
Deep fry in oil at 170C for four minutes, turning once, until the pastry is crispy and deep golden.
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6
Drain on paper towels and serve hot with chili sauce or tamarind chutney on the side.
Did You Know?
Ugandan samosas are smaller and spicier than their Indian counterparts, designed to be eaten in two or three bites as a walking snack.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- rolling pin
- slotted spoon
Garnishing
lemon wedges
Accompaniments
chili sauce, tamarind chutney
The Story Behind Ugandan Samosa
Like chapati, the samosa arrived with Indian traders but was adapted to local tastes with bolder spicing and a preference for beef filling. Ugandan samosas became essential street food, found at every market, bus station, and roadside stall. The samosa trade provides livelihoods for thousands of small vendors across the country, and the skill of folding perfect triangles is passed down through generations.
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