INGREDIENTS FOR NIGERIAN SAMOSA 

This makes 16 samosas:

For the Samosa dough, you’ll need:

120 gr All purpose flour (Plain white flour)

3 tablespoonful of vegetable oil or melted margarine

Half teaspoon Dry parsley,Thyme or herb of choice(optional)

Half levelled teaspoon of salt

Warm water(as needed)

INGREDIENTS FOR THE FILLING:

200 gr minced beef/chicken

2 medium Irish potatoes

2 medium carrots(optional)-

2 handfuls of green peas

1 long stalk of spring onion OR minced onion

1 tiny garlic/a pinch of garlic powder

1 teaspoon of curry powder

A pinch of black pepper (optional)

1 stock cube

2 cooking spoonfuls of vegetable oil

chilli pepper(cayenne) (to taste)

Salt (to taste)

Vegetable oil for deep-frying the Samosas

 Note: Samosas can also be baked so, skip the vegetable oil for deep frying, if you opt for baking.

PREPARATION:

 To make the Nigerian Samosa filling

Cut the spring onions into thin circles and set aside

Wash and peel the Irish potatoes and carrots. Cut into very tiny bits and cook in salted water for 5 minutes. If using fresh peas, add it to the carrots and potatoes and cook for 5 more minutes until all the vegetables are soft. Strain and set aside.

Heat up the oil in a pot, add the spring onions garlic, curry, black pepper(if you’re using it) and stir-fry for few seconds

Tip: Frying the spices, releases their natural flavors and oils.

Add the minced meat/chicken. Stir-fry the meat until the colour changes from pink to a pale colour(if you’re using chicken,the colour will be white).

Add the stock cubes,chilli pepper and salt to taste. Then add the cooked vegetables.

Mix thoroughly, Set aside and leave to cool.

To make the Nigerian Samosa dough:

Pour the flour into a bowl, add salt and add the 3 tablespoonful of vegetable oil and lukewarm water. Mix well until you get a stretchy dough.

Then cover with an airtight plastic wrap or aluminium foil and leave to rest for about 15 minutes.

After 15 minutes, knead the dough to make it more stretchy and elastic.

Cut out a bit, roll out with a rolling pin .Make sure its not so thin, should be about 3-4 mm in thickness.

Using a circular cutter, cut the rolled dough, and remove the excess dough at the corners, and then cut the circular shape into 2 diameters(2 half circles of equal sizes).

Rub water on the straight edges of one of the dough and shape it into a cone(the shape of a party hat);Now take a spoonful of the Samosa filling and scoop it into the cone shaped dough.

Don’t over fill it. Rub some water at the edges and seal tightly.

Repeat this process for the remaining dough.

Heat up some oil until moderately hot and fry the Samosas in it.

Fry both sides of the Samosa until lightly brown and transfer into a sieve lined with paper towels and Enjoy!

 TIP: If you’ll rather bake the samosa, brush with oil or egg wash, set your oven to 180º C and bake for 15 minutes. Nigerian samosa is enjoyed with a chilled drink or any local Nigerian Drink.