Nigerian Samosa

What we know so far

The samosa came to Nigeria from India, but it has become a fixture of the small chops tray at every Lagos wedding and owambe, sitting between the puff puff, spring rolls and peppered gizzard, and usually the first thing to disappear. The Nigerian version is a small fried triangle of thin, crisp dough filled with minced beef, diced Irish potato, carrot and green peas, seasoned with curry powder, stock cube and a little chilli rather than Indian spices. It is made at home from a plain oil-and-flour dough, rolled, cut into half circles and folded into cones. Bought frozen by the hundred for parties, it is still better fresh from the pan.

The draft was written from 3 published sources and holds 18 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting