← Nouns Cooking · West & East African

Ingredients

• 200 g brown or green lentils, rinsed
• 2 tbsp Vegetable oil
• 1 large onion, finely diced
• 2 cloves Garlic, minced
• 2 cm piece Ginger, grated
• 2 Jalapeño, finely diced
• 1 tsp Ground coriander
• 1 tsp Berbere (optional)
• 1 tsp Salt
• ½ tsp Black pepper
• 1 handful Coriander (cilantro), chopped
• 12 sheets spring roll wrappers (about 20 cm), thawed
• 1 tbsp plain flour mixed with 2 tbsp water, to seal
• vegetable oil, for frying

Method

1. Simmer the lentils in plenty of water for 15–18 min until just tender but not mushy. Drain well.
2. Heat the oil in a frying pan over medium heat and cook the onion for 5 min until soft. Add the garlic, ginger, jalapeños, coriander and berbere, if using, and cook for 2 min.
3. Stir in the lentils, salt and pepper and cook for 2–3 min until dry. Mix in the fresh coriander and cool completely.
4. Cut each wrapper in half lengthways. Put a spoonful of filling at one end and fold the strip over and over into a triangle, sealing the end with the flour paste.
5. Heat 4 cm of oil to 180°C (350°F) and fry the sambusas in batches for 2–3 min, turning, until golden and crisp. Drain on kitchen paper and serve warm.

Tips

• Spring roll wrappers contain wheat. Keep the stack covered with a damp cloth so they don't dry out while you fold.
• To bake instead, brush with oil and bake at 200°C (400°F) for 15–18 min, turning once.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs Demand Africa TouchWood Editions