Many believe the Samosa originated from Central Asia
before the 10th century and made its way to India via
the ancient trade routes. The Indian Samosa is the
most famous from a family of filled pastries or
dumplings which were popular from North Africa to
West China. Ancient Arab cookery books refer to the
Samosa as Sanbusak or Sambousek and this
pronunciation is still used in Egypt, Syria and Lebanon.
Migration from Middle Eastern countries brought the
recipe to Southern Africa and adapted it to the
available spices and fillings. The cooking of South
Africa, often called "rainbow cuisine," is a mixture of
indigenous African dishes, the cooking of Dutch and
English settlers and the well spiced foods of
Malaysians, Indians and Indonesians who were brought
to South Africa as slaves and servants in the 19th and
early 20th centuries.
In Southern Africa it became popularly known as
Samoosas with its unique delectable flavor of spices
and fillings. Today, the ease of travel and the
cosmopolitan nature of our cities has made the
Samoosa a popular snack in many parts of the world.
Now Samoosas is available in the US and is regarded as
being flavorful from the first bite. Samoosas are ideal
for the Bar menu or appetizers in restaurants and on
catering orders.
Samoosas are box packed frozen ready to fry at
for 5-7 minutes or until golden brown