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Samosa

Also known as Nigerian Samosa (Party Small Chops)

Triangle pastries filled with spiced mince or vegetables, fried until blistered. On every Nigerian small-chops tray with spring rolls and puff puff. The book already has spring rolls; it did not have samosa.

Samosa, Nigerian cooking

Ingredients

  • 20 to 24 samosa or spring-roll wrappers
  • 300 g of minced beef or chicken
  • 1 small onion, finely chopped
  • 1 small carrot, finely diced
  • 1 teaspoon of curry and thyme
  • 1 seasoning cube, salt and chilli
  • Oil for deep-frying
  • A paste of flour and water for sealing

Method

  1. 01

    Fry the mince with onion, carrot and spices until dry. Cool completely.

  2. 02

    Fold each wrapper into a cone, fill with a teaspoon of mince, seal with flour paste.

  3. 03

    Deep-fry in medium-hot oil until golden. Drain. Serve on a small-chops platter.

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