Sambousa

What we know so far

Sambousa is the Comorian samosa, the Indian Ocean cousin of the Somali sambusa and the Réunion samoussa: a small fried triangle of thin dough filled with minced beef (or chicken, or tinned tuna) cooked bone-dry with shallots, garlic and a warm mix of spices (turmeric, cumin, ginger, cardamom, cinnamon, curry), then spring onion and fresh coriander or mint. It is Ramadan food and wedding food, sold by the dozen, and every family has a folding technique. Comorian cooks are firm on one point: the wrapper is a proper samoussa dough, not brik pastry, which soaks up oil. Filo is the shop-bought compromise.

The draft was written from 2 published sources and holds 16 ingredients and 6 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