Kenyan Samosas

Kenyan Samosas Recipe with Potatoes, Peas, and Spices

Region / culture: Kenya | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Kenyan Samosas are a popular snack in Kenya, typically enjoyed with a cup of chai tea. These delicious pastries are filled with a flavorful mixture of potatoes, peas, and spices, wrapped in a crispy egg roll wrapper, and deep-fried to perfection.

History

Samosas are believed to have originated in the Middle East before spreading to other parts of the world, including Africa. In Kenya, samosas are a common street food and are often served at social gatherings and celebrations.

Ingredients

4-5 medium potatoes, boiled in their skins and cooled
4 tbsp vegetable oil
1 medium onion, peeled and finely chopped
1 cup peas, fresh or frozen
1 tbsp minced ginger
1 fresh green chili pepper, finely chopped
3 tbsp water
1.5 tsp salt
1 tsp ground coriander
1 tsp garam masala (an Indian spice mixture)
1 tsp cumin
0.25 tsp cayenne pepper
2 tbsp lemon juice
3 tbsp fresh cilantro, coriander, or parsley (whichever is available)
One package of egg roll wrappers

How to prepare

Peel the potatoes and dice them into quarter-inch cubes.
Heat the oil in a frying pan and add the onions.
Fry the onions until they start to brown at the edges.
Add the peas, ginger, chili pepper, fresh coriander, and water.
Cover the frying pan, reduce the heat to simmer, and simmer until the peas are cooked, stirring occasionally. Add water if necessary to prevent the mixture from drying out.
Add the potatoes, salt, etc., and mix well.
Cook on low heat for 3–4 minutes. Allow the mixture to cool slightly for easy handling.
Stuff the egg roll wrappers with the filling and deep fry until golden brown.

Variations

Add ground beef or chicken to the filling for a meatier version.
Use different spices such as turmeric, garam masala, or curry powder for a unique flavor profile.

Cooking Tips & Tricks

Be sure to boil the potatoes in their skins to retain their flavor and nutrients.

- Make sure to cook the filling on low heat to allow the flavors to meld together.

- Deep fry the samosas in hot oil to achieve a crispy and golden brown exterior.

Serving Suggestions

Serve Kenyan Samosas with a side of mint chutney or tamarind sauce for dipping.

Cooking Techniques

Deep frying is the traditional method of cooking Kenyan Samosas, but they can also be baked in the oven for a healthier alternative.

Ingredient Substitutions

Use sweet potatoes instead of regular potatoes for a sweeter filling.

- Substitute green beans or carrots for peas in the filling.

Make Ahead Tips

You can prepare the filling for Kenyan Samosas ahead of time and store it in the refrigerator until ready to use. The samosas can also be assembled and frozen before frying.

Presentation Ideas

Serve Kenyan Samosas on a platter garnished with fresh parsley or cilantro for a colorful and appetizing presentation.

Pairing Recommendations

Pair Kenyan Samosas with a refreshing cucumber salad or a side of spiced rice for a complete meal.

Storage and Reheating Instructions

Store leftover Kenyan Samosas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of Kenyan Samosas contains approximately 250 calories.

Carbohydrates

Each serving of Kenyan Samosas contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kenyan Samosas contains approximately 10 grams of fats.

Proteins

Each serving of Kenyan Samosas contains approximately 5 grams of proteins.

Vitamins and minerals

Kenyan Samosas are a good source of vitamin C, vitamin A, and potassium.

Alergens

Kenyan Samosas contain wheat (egg roll wrappers) and may contain traces of nuts and soy.

Summary

Kenyan Samosas are a delicious and satisfying snack that provides a good balance of carbohydrates, fats, and proteins.

Summary

Kenyan Samosas are a delicious and versatile snack that can be enjoyed on their own or as part of a larger meal. With a crispy exterior and a flavorful potato and pea filling, these samosas are sure to be a hit at your next gathering.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe. It was a warm summer day in the bustling city of Nairobi, Kenya. I was visiting my dear friend Fatima, who was known for her incredible culinary skills. As soon as I walked into her kitchen, I was greeted by the mouthwatering aroma of spices and herbs.

Fatima was busy rolling out dough and filling it with a fragrant mixture of minced meat, onions, and spices. She explained to me that she was making Kenyan Samosas, a popular street food in Kenya. As she worked, she shared with me the history of this delicious snack.

She told me that the origins of samosas can be traced back to the Middle East, where they were introduced to India by traders and merchants. The Indian samosas were filled with potatoes and peas, seasoned with a blend of spices such as cumin, coriander, and turmeric. When the samosas made their way to Kenya, they took on a unique twist, with the addition of minced meat and local spices.

I was captivated by Fatima's skillful hands as she folded the dough into perfect triangles, sealing in the flavorful filling. She then deep-fried the samosas until they were golden brown and crispy. The moment she placed one in front of me, I knew I was in for a treat.

As I took my first bite, I was hit with a burst of flavors - the savory meat, the aromatic spices, and the crispy, flaky crust. I couldn't believe how something so simple could be so incredibly delicious. From that moment on, I was determined to learn the art of making Kenyan Samosas.

Over the years, I sought out every opportunity to learn more about this beloved recipe. I asked Fatima for her secrets and tips, which she graciously shared with me. I also took cooking classes and attended food festivals, where I sampled different variations of samosas from different regions of Kenya.

I learned that some people prefer their samosas with a spicier kick, while others like them milder and more fragrant. Some like to add a touch of sweetness with raisins or dates, while others prefer a more savory filling with vegetables like carrots and peas. The possibilities were endless, and I was eager to experiment and find my own unique twist on this classic dish.

As I continued to hone my skills, I started to incorporate my own personal touches to the recipe. I added a dash of lemon juice for a tangy zing, and a sprinkle of fresh cilantro for a burst of freshness. I also started to make my own homemade dipping sauces, ranging from tangy tamarind chutney to creamy yogurt raita.

As I shared my Kenyan Samosas with friends and family, they were met with rave reviews. Everyone loved the crispy exterior, the flavorful filling, and the comforting warmth that these little pockets of goodness brought. It was a labor of love that I was more than happy to share with those closest to me.

To this day, whenever I make Kenyan Samosas, I am transported back to that warm summer day in Nairobi, where I first fell in love with this delicious snack. The memories of Fatima's kitchen, the tantalizing aroma of spices, and the joy of sharing food with loved ones all come flooding back to me.

And so, with each batch of Kenyan Samosas that I make, I pay homage to the rich culinary heritage of Kenya, and to the wonderful people who have taught me so much about the art of cooking. I am forever grateful for the opportunity to learn and grow as a cook, and to share the fruits of my labor with those I hold dear.