Nigerian Samosa has become so popular, especially in parties and other casual events, that most people don’t know that it’s a borrowed recipe.
Yes. Samosa is originally a local Asian recipe but somehow seeped its way into Nigerian homes and hearts. A lot of people think it’s a local Nigerian snack.
So, if you’ve eaten this delicious snack at a Nigerian Party and wondered how it’s prepared, today is your lucky day.
Here is a simple recipe on how to make Nigeria Samosa.
Ingredients for Nigerian Samosa
Note: This recipe can produce 16 samosas
Ingredients for the dough
- Plain white flour (120 grams)
- Warm water (as required)
- Melted margarine or vegetable oil (3 tablespoonful)
- Thyme or any herb you desire (optional)
- Levelled teaspoon of salt
- Minced chicken or beef (200 grams)
- 2 Irish potatoes (medium-sized)
- Green peas (2 handfuls)
- 2 carrots (medium-sized)
- Garlic powder (a pinch)/ ½ clove of garlic
- 1 pinch of black pepper (optional)
- 1 stalk of spring onion
- Curry powder (1 teaspoon)
- Vegetable oil (2 spoonfuls)
- Cayenne pepper (to taste)
- Vegetable oil (for deep-frying)
- 1 stock cube
How to prepare the Nigerian Samosa filling
- Cut the spring onions finely into circles and keep
- Wash and peel the carrots and Irish potatoes, then boil them in salted water for about 5 minutes. If you’re using fresh peas, you can add it as well. Boil till they’re all soft. When it’s done, strain the water and set aside
- Place the oil in a point over medium heat. Combine the garlic, black pepper, spring onions, and curry in there. Stir the mix for some seconds until they’re fried
- Then add minced beef or chicken. Keep stir-frying it until the color changes to a pale color. if you’re using chicken, the color changes to white.
- Add the salt, cayenne pepper, stock cube, and cooked vegetables. Mix properly, then set it aside and allow to cool.
How to prepare the dough
- Place the flour, salt, vegetable oil, and lukewarm water into a bowl. Start mixing them until the dough gets stretchy.
- When it does, cover the mixture with aluminum foil or plastic wrap. Allow it to rest for 10 to 15 minutes.
- Knead the dough to make it more stretchy
- When it is, cut out some dough and roll out with a rolling pin (you can improvise with a bottle). It should be 3mm to 4mm thick.
- Get a circular cutter and cut a portion of the dough. Chip off the excess at the corners, the divide the circular dough into 2.
- Rub water gently on the straight parts of the cut dough, and form a cone shape with it. Then, take some dough and stuff it into the cone shape. It shouldn’t be excessive, else it’ll spill
- Apply some water at the edges and seal properly
- Repeat the process till the dough and fillings are exhausted.
- Now, heat up some oil and fry the samosas.