Sambusa ya mboga
(Vegetable Samosas)
Serves 12


1/2 pound potatoes boiled and cut into very small cubes
1/2 pound zuccini cut into very small cubes
1 large onions chopped
1/2 tsp finely chopped garlic
1 tsp garam masala
2 anaheim chilles finely chopped
4 stalks of cilantor finely chopped
salt and pepper to taste
1 TBs oil
Oil for frying

won ton skins

Mix the vegetables, onion, and garlic with the salt pepper. Add oil to pan and saute the vegetable mixture are soft.  Allow to cool then add the remaining ingredients. 

Make a paste using a few spoonfuls of plain flour and water make a thick paste to seal the wontons

Put a teaspoons of the filling in the center of a won ton skin.  Using a small brush or finger  put the past along to adjacent edges an fold over forming a triangle.  Press the edges with finger to seal.

Heat about 1 inch of oil in a pan with high sides to 350 degrees.  Then add a few of samosas at a time until they are golden brown. 

Serve with Mango Chutney or mango salsa, see chutney recipe below:

Mango chutney

2 medium apples, peeled, cored, and chopped
1 large mangoes, peeled and chopped
1/4 medium sweet red pepper, chopped
3/4 cup granulated sugar
1/2 cup  finely chopped onion
1/4 cup golden raisins
1/4 cup white vinegar
1/8 cup finely chopped peeled gingerroot
1/2 tbsp  lemon juice
1 tsp (10 mL) curry powder
1/4 tsp each: ground nutmeg, cinnamon, and salt

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.