HOW TO MAKE NIGERIAN SAMOSA/ BEGINNERS FRIENDLY

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber, while corn flour can be more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame is nutritious, while frozen mixed vegetables can be cheaper.

Start by preparing the filling with 500 grams of mixed meat, 1 large onion, 3 spring onions, a handful of fresh parsley, 3 garlic cloves, and 1 scotch bonnet pepper.

Chop the onion, spring onions, and fresh parsley.

In a cooking pan, add 1 tablespoon of oil and preheat it.

Add the diced onion and stir fry for about 3 minutes.

Add the garlic and stir together, then add the mixed meat, breaking it apart with a spoon.

Cook the mixed meat until it changes color from pink to brown.

Add the scotch bonnet pepper, curry powder, beef stock powder, and salt, stirring well.

Add the spring onions and fresh parsley, stirring to combine, and cover to cook on low medium heat for about 15 minutes, stirring continuously.

Strain the cooked meat to remove excess oil to prevent soggy samosas.

Prepare a glue for sealing by mixing 2 tablespoons of flour with 4 tablespoons of room temperature water.

Shape the samosa wrap into a triangle or cone, using kitchen scissors to trim excess dough.

Use the flour glue to seal the edges of the samosa wrap after filling it with the meat mixture.

Fry the samosas in hot oil on high heat until crunchy, flipping to cook both sides evenly.

Drain the fried samosas on a kitchen towel to remove excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens