Crispy, triangular pastries filled with spiced beef, onions, and vegetables, deep-fried to a golden crunch, popular in eastern DRC's Swahili-influenced cuisine.
Instructions
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1
Make dough: mix flour, salt, and oil. Add water gradually and knead until smooth. Rest 30 minutes.
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2
Brown ground beef with onion and garlic. Add cumin, coriander, carrot, salt, and pepper. Cook 10 minutes. Cool.
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3
Roll dough thin and cut into strips about 8cm wide.
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4
Fold each strip into a cone shape, fill with meat mixture, and seal edges with water.
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5
Heat oil to 170°C. Fry sambusas for 3-4 minutes until golden and crispy.
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6
Drain on paper towels. Serve hot with chili sauce.
Did You Know?
Sambusas are a testament to the DRC's cultural diversity — this East African-Arab snack arrived via Swahili traders and became a beloved street food in Lubumbashi and Goma.
The Story Behind Sambusa
Sambusas entered eastern DRC through centuries of Swahili and Arab trade along the Great Lakes region. They are particularly popular in Kivu and Katanga provinces, where East African culinary influences blend with Congolese flavors.
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