Beef Samosas

Samosas crossed the Indian Ocean with traders centuries ago and became sambusa, one of the Swahili coast’s most beloved snacks. Street vendors fry them by the dozen, and no Kenyan party, wedding, or afternoon tea feels complete without a platter. The filling is modest, but the combination of crisp pastry and warmly spiced meat is nothing short of addictive. Children are usually the ones who guard the plate, though the adults rarely wait for permission.

A crisp triangle of celebration

The shell shatters with a satisfying crunch, giving way to a juicy filling of beef, onion, and peas seasoned with cumin, coriander, and turmeric. They are best just out of the oil, but they hold their crunch for hours, which is part of their genius. Fold them into neat triangles with store-bought wrappers, and deep-fry until the pastry blisters to gold. Serve them with chutney or a squeeze of lime, and keep a spare batch in the freezer for emergencies.

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