Sambusa

The recipes of East Africa have been held in women’s heads, hearts and hands,

taught to each generation by their mothers and grandmothers. Now Shugri, Sadia,

Hodan, Leila, Sarah, Halima, and Nasteho are bringing these flavours to Melbourne.

East African food is a heady mix of influences, drawn from the countrys’ history as a

spice route, the cultures of India and the Middle East and the colonisation of East

Africa by Italy. Flavours are warm and complex, servings are generous, and food is

at the centre of every party. These foods are not only delicious, but are a way of

preserving the oral food cultures of East Africa. And so our chefs wish you ha kuu

macaanaato - enjoy!

You’ve tried a samosa, now try a sambusa! Lentils, leeks, coriander and a touch of chilli,

hand wrapped in paper thin pastry, then fried to golden perfection. The ultimate party starter!

Storage: comes frozen.

How we get it: In bulk returnrs