One of the incredible things about food is its ability to transcend borders. Such is the case with the simple samosa. From Southeast Asia to southern Africa, different preparations of this adaptable dish allow us to experience not only the local ingredients, but also local tastes.
Versions of this typically triangular pastry vary depending on the culture. In India, a samosa is usually fried in vegetable oil and includes boiled potatoes, peas, and a variety of spices. The Pakistani version of the snack is similar, but also significantly spicier.
Kenyan samosas (or samoosas) are also similar to their Indian and Pakistani counterparts in spices and preparation, but oftentimes include ground meat while Indians (among other cultures) largely serve vegetarian variants. Meanwhile, throughout central Asia (including Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan), samsy include meat and are most often baked in a clay oven.
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