1 cup sweet potato; chopped1/2 chicken breast (200 gr); chopped1 Tbsp. oil1/2 sm. onion; chopped1/4 ts. garlic; minced1/4 ts. salt1/4 ts. pepper1/4 ts. cumin1/4 ts. coriander1/4 ts.

sugarsambusa wrappers, Makes 32 large sambusa/samosa
5 cups flour + extra for rolling, 2 ts. salt, 1/2 cup oil + extra for rolling, 2 cups wateroil for frying

Combine all the ingredients in a large bowl. Knead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Knead for 2 minutes and then divide the dough into 16 pieces.
Press down each piece to form a 3 inch circle. Coat the top with oil and sprinkle with flour.
Make 8 stacks with 2 in each stack. Press down to try to keep them equal in size. Flatten with a rolling pin until each stack is about 10 inches. Heat a pan on low heat. Place the stacked circles in the pan. (You don't want to cook them, you just want to dry themout.) Remove from the heat and cut in half. Separate each piece. (Each 10 inch stack makes 4 large sambusa.). Fold to form a cone. Fill with a filling of your choice and close using flour paste.

Heat oil in a pan; add the chicken and cook for 3 minutes. Add the sweet potato and cook for 5 minutes or until tender. Add the onion, garlic, salt, pepper, cumin, coriander, and the sugar.
Cook for 1 minute and then transfer to a bowl. Fold sambusa wrappers according to instruction here. Fill with chicken and sweet potato filling and seal with flour paste. Deep fry until golden brown. Remove from oil with tongs or a slotted spoon. Drain on paper towels.

added by Tammy Amina