Hello Earthly Bodies! While visiting with my family in South Carolina for Thanksgiving I was introduced to some beautiful new family members and yummy new food. My Uncle and Aunt were not playing about ensuring I had more than enough to eat just like everyone else…mission accomplished! I want to say thank you to them for the research and understanding they sought to make my Thanksgiving one for my heart and my tummy to remember…XOXO Neal and Parris Harris <3. Their daughter in law/ my new cousin Jalia is from Uganda and she made meat wraps aka meat pies aka samosa aka sambusa. No matter what you call them they are delicious. Not so much nutritious, but hey I’m not complaining…everything in moderation ;-). I couldn’t wait to bring this recipe to you as promised on a recent periscope as it was super easy to convert to vegan. Please remember two things: If you’re reading this blog post from your email you’ll need to click the link to bring you to the blog to view the video. Also as a reminder this video clip was taken from periscope so some of the content may not make any sense to you as I’m talking back and forth with the viewers. Now that that’s out of the way…ENJOY!
Here’s what you’ll need!
Vegan meat filling
1 bag of Gardein meatless ground crumbles
1 diced onion
1 diced bell pepper
1/2 bunch chopped parsley
1/2 bunch chopped cilantro
Salt, Pepper and Garlic Powder to taste
set aside to cool while making your dough
Homemade Sambusa dough
3 1/2 cups of flour
1 1/2 cps water
8 tbsp. of vegan butter
1 1/2 tsp salt
1/4 cp olive oil
extra flour (Optional to dredge dough if it’s sticking. The butter should keep this from happening.)
Let’s do this!
First mix all ingredients together to form a smooth ball by hand. Dough should be slightly sticky.
Let dough ball rest for 5 mins. Cover with Saran wrap and a towel.
Remove small balls of dough and cover remaining while rolling out.
Using a rolling pin roll dough out as thin as you can without tearing it. (If your dough is too thick it will affect the shape of the sambusa)
Place round tortilla size dough in a lightly oiled heated pan and heat dough slightly over medium heat. Flip it like a pancake once it is easy to move in the pan. This makes it easier to shape.
Cut into triangle shapes. You should be able to make at least 16-20 sambusa from this recipe.
Add about 1 tbsp of vegan meat mixture to each triangle (if triangles are larger you can add more)
Dampen finger or brush with warm water and flour mixture to rub on the edges of triangles to help dough stick when you fold it
Jalia gives an excellent demonstration of how to fold these by creating a cup/cone shape with the dough. Or use this method: starting from any corner fold dough over mixture so that edges line up, seal, fold over, seal, fold over (think of folding a flag). Depending on the size of your triangle you may fold 3 or 4 times. If it doesn’t make an exact triangle just form it with your hands.
Now it’s time to fry baby fry!
You can use oil of your choice…we used olive oil.
Ensure your pan has enough oil to at least cover half of your sambusa as demonstrated in the video.
Fry on each side 1-2 minutes. They darken fast so keep watch!
Serve immediately with a sweet chili sauce or alone. They are delicious!
There’s no way you and your family won’t love these so be sure to come back here and let me know in the COMMENTs below. Be sure to SHARE this with your social media and email list peeps so they can join in on the fun. I would also love to see your creations so tag me on Instagram, Facebook or Twitter #EarthlyBodies. I hope you’ll join me on Periscope @EarthlyBodies for live video once a week as I share recipes, tips and motivation for your healthy natural living journey. Here’s to helping you make your body a safe place to LIVE!