How to make Kenyan Samosa

SchneiderPeeps - How to Make Samosa

We have some dear friends who moved here about three years ago from Kenya.  To say that their friendship has enriched our lives would be an understatement.  We have learned so much from them about contentment, needs vs wants, education and a whole host of other things.

I’ve also learned how to make some pretty yummy food, like lentils and rice and rainbow salad (this is in the Farm to Table free ebook). Last week I learned how to make samosa.  Samosa is a fried savory pie that is made in many Middle Eastern and African countries.  It can be filled with just veggies or a veggie and meat combination.

Like in many cultures there isn’t an “official” recipe that everyone follows because people just use what they have.  My friend had only had samosa a few times as a young child.  Then another local African friend showed her how to make them, and she showed me.

One thing I love about this recipe is that samosa freezes well so I made a bunch and put them in the freezer for my kids for snacks. You can also freeze them before frying.

You can make your own pastry but my friend (and her friend) use these uncooked tortillas.  So that’s what I used.


making samosa

tortilla pocket


samosa filling


Plate of samosa

Samosa Recipe

1 pound gound meat (my friend used turkey, I used beef; they were both good)
1/4 cup chopped cilantro
1 grated carrot
1 cup finely chopped cabbage
1/2 finely chopped onion
5 cloves garlic (we love garlic, feel free to use less)
Salt and pepper to taste
1/2 cup of flour and water – mixed
Oil for frying  (my friend used canola, I used coconut)
Uncooked tortillas or (make your own pastry)

Cut torillas in half and set aside.  Brown meat. Chop all vegetables and add to meat. Add spices and salt and pepper.

Fold torillas into a triangle so that they make a pocket.  Use the flour and water mixture as a paste to seal the seams.  Put a heaping teaspoon of meat in the pocket.  Again, use the flour and water mixture to seal the top seam and fold it over.  At first I used quite a bit of the flour and water but as I got more comfortable with sealing the seams I didn’t need as much.  After you have a few made, heat the oil to fry them.  Fry them until the pastry is brown and then flip.  Remove from pan when both sides are brown.

Makes about 20


This post is shared at Homestead Barn Hop,  Homestead Bloggers Tasty Tuesday,  The HomeAcre Hop,  Home and Garden Thursday


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  1. says

    These look so amazingly good. I wonder if you could make them ahead of time but don’t fry? Just fill and freeze for later, then thaw and fry? Maybe the tortilla would dry out… What do you think?

    Pinning & sharing.

    • Angi Schneider says

      You can, Kathie. I haven’t tried it but my friend said they did. I’ll edit the post to mention that. Thanks!

  2. says

    Oh, thank you. I’ve never made these and my friends buy them frozen and reheat in the oven. I am so going to make these with ground lamb filling and homemade pastry. Fun!

    • Angi Schneider says

      oh, Lamb sounds good. This fall I want to try some venison ones, too. When you get that homemade pastry worked out, come back and share it with the rest of us. I know homemade will be so much better (and better for us) but right now, store bought dough was the best I could do.

    • Angi Schneider says

      We’re having them again tonight and no one is complaining. You and your girls should make some for the freezer, it would really come in handy during the school year.

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