“Tuko hapa Nyayo, umepika?” (“We are at Nyayo. What have you cooked?”) I hesitated to answer the question. I knew I had nothing ready, yet my impromptu guests were not too far off. My mum would literally slash my head off my shoulders if she found out people came home and left without something memorable in their bellies, even if the guests were mine and not hers, LOL! You see, there is a certain pressure that comes with being a food blogger. Everyone expects an elaborate banquet each time they visit your home, regardless of whether or not you are tired or you have been surviving on (delicious!) left overs. We all have those times when we just have nothing grand to present, regardless of whether you are Siba or Kaluhi. But in an African home, when guest come knocking, you have to provide. And as a food blogger, you just have to pull all the stops. I just had to deliver. #pressure
Since I was a bit time strapped & feeling a bit lazy yet still excited to have my friends over, I just had to make it work. I decided to make my cheesy Guinness beef samosas. I took an ingenious shortcut along the way, but I was sure using my Guinness and part of adding flavor to my samosa filling would be dynamite!!! As you all know, I always go an extra mile :)). These were cleared so fast coz they were just that good! Thinking about something to ring down the weekend? This is it, baby!
PREP TIME: 20 MIN COOK TIME:50 MINUTES MAKES: 25
Ingredients
500 g of minced beef
1 1/2 cups of spring onions, finely chopped
1 1/2 tablespoons of tomato paste
1 tablespoon of black pepper
1 tablespoon of coriander powder
1/2 a tablespoon of turmeric powder
1 cup of grated cheddar cheese
6 cloves of garlic, minced
½ a cup of Guinness stout
Samosa pastry (home made or store bought)
Salt to taste
Vegetable oil for frying
Method
In a pan, add some vegetable oil and your minced beef and cook until it on high heat until it has just began to brown. Add your spring onion,minced garlic, turmeric, coriander powder, black pepper, salt and tomato paste and let this cook down for about 2 minutes. You always have to season your meat filling!!! Do not stuff your samosas with just plain boiled minced beef. No! Always season your minced beef!
Remember on Twitter during our #KaluhiKonversations how we pointed out how bomb spring onions taste with samosas? This was one of the moments to really let this ingredient shine. Read thorough that thread when we spoke about onions, learn a thing or two and follow me on Twitter if you haven’t for more interesting Konversations. Thank you @UtopianFantasy for the dope hashtag suggestion :**
Instead of adding water or beef/vegetable stock into your beef to cook down the spices, this time, we are taking it up a notch by using Guinness instead. It is absolutely perfect since it develops the flavor even further. The mild bitterness of this beer helps tenderize your meat and balance out the flavors of the spices used. The malt beautifully brings out the savoriness of the beef and will later on pair perfectly with the cheese. Also, because of the drink’s dark color as a result of the stout, it contributes to the appealing color of the meat as it cooks down which adds to its overall visual appeal.
For 500g of beef, I used 1/2 a cup of Guinness, which is about 120 ml.
Allow your meat to cook until it has further darkened and the liquid has significantly dried up. You do not want a soggy, watery filling, but a moist well balanced one.
I would like to address one of the most frequent question I get asked: “So, will I get drunk when I cook with Guinness (or any alcoholic drink)? “
The answer: NO
Cooking is very much a science as it is an art. Do you guys remember when we were learning about various liquid boiling points during Chemistry class in high school? We learnt that alcohol has a very low boiling point. Meaning, it evaporates very fast when heat is applied. Now, when you cook with an alcoholic beverage, the alcohol evaporates in the very early stages of cooking. It is cooked off. What is left behind is the other ingredients and flavors that were used to make the alcoholic beverage; and that is EXACTLY what we are after. We cook with alcohol not to get high (which doesn’t even happen), but to get to the other layered flavors there in. Please please remember this! When someone tells you they got high after eating food cooked with alcohol, just know they are lying because you know and understand the science behind what happens when you cook with alcohol.
Place your meat aside and allow it to cool down for a few minutes. Grate your cheddar cheese and spread it over your meat. Grating it allows it to melt more readily and evenly in your samosa. You can also use two or three kinds of cheese, but I used just one since the state of my wallet brought me back to reality.
You can make your own samosa pastries at home, but it can be a lengthy process and quite tedious in my opinion. So when I am time strapped, I often use store bought ones. Nakumatt stocks several brands ranging from sh.180-sh300. I bought the ones by Sous Chef which cost around 200 bob for 25 pieces. Not too bad.
In a bowl, mix some flour, about a tablespoon with some water to form a paste. This is what will act as your ‘glue’ for the pastry.
Here is how you fold the pasty:
Once your samosas are all ready. It is time for the homestretch. Heat some vegetable oil and place your samosas in a batch at a time, careful not to overcrowd your sufuria so that the temperature does not drop. Flash fry them until they are golden brown then remove from the heat.
Drain them on a paper towel and serve with a sauce of choice and preferably, with a nice tall glass of Guinness.
Perfectly crispy on the outside, and cheesy, meaty, juicy and boozy on the inside. This is the mother of all samosas! The cheesiness and the malt flavor from the Guinness can be felt with each bite and literally makes your eyes roll to the back of your head out of sheer ecstasy. This is not an exaggeration. It is exactly how you will feel when you eat my cheesy Guinness beef samosas.
Have one, please!
Thank Guinness Its Friday, yoh! And since the weekend has officially begun, who not make these bad boys for you to chow down while enjoying your match, or while watching a series or like me, while hosting friends. Enjoy good company and good times with some good food; and my cheesy Guinness beef samosas have to be it!
TGIF!!
-K
Get your downloadable recipe here :))
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Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
Looks delish!!! Definitely a must try 🙂
Good job Xx
One hundred percent! Let me know how it goes!!
I’ve always thought that making samosa’s are a pain in the ass, but seeing your version and having the option of buying the pastry, well, that makes work the much easier. “Its always about simplicity”.
Lovely work -Ms. Kaluhi.
FOODIES: http://tastiedine.com/2016/09/02/dark-chocolate-mud-cake/
I have to agree! Making samosas can be a pain in the ass truly :DD. They can take too long to make. I am never shy away form a short cut that can make my work easier. And with a very easy to make filling with the bomb flavor of Guinness now there is not excuse for us not to indulge ;pp. Cheers to great food dearie! <3
Looks so goood!! Must try plus with the store bought pastry..super easy. Thanks for sharing
Short cuts make making samosas way easier! It also reduces the time by a huge fraction. Now we can enjoy making all our samosas in peace 😀
Yummy yummmm yummiest???? these look Devine and the pictures are looking gorgeous❤… I have tried guiness in beef stew and your right about the depth and flavour the meat takes on????
It is truly no joke! Guinness makes a huge difference and has qualities other beers lack, which in fact makes it the best for cooking anything beef!
Lord !!! How did this just pass me on Friday?!!! But thank God im seeing this *swallows saliva* No more boring, kawaida, samosas. btw, stout is very underrated as an ingredient. hope to see more recipes from you using Guinness.
thanks K!
Very underrated ingredient. It is one that i will explore more for sure, especially using Guinness. It just has an overall fuller flavor that other beers lack when you cook with them. Try this recipe out and let me know how it goes :))
That recipe is out of this world,mouth watering and out of the box …just left me yearning for more
You know with K, it is always out of the box :))) I hope you give it a try. It is one of those things you never ever ever forget once you try out :))
Am glad i found your blog wonderful recipes i mostly love the fact that every ingredient is available. thanks kaluhi
Glad to have you as a reader too Leah! I hope you give this a try!
xx
oooh damn!!!
Now i can’t wait for Saturday. This is a must try!1Looks soo yuumyy.
God bless your heart Kaluhi, you bring sunshine.
Thank you so much for your warm compliment <3. I hope you enjoy this recipe as much as I did <3
This looks soo good and I bet it tastes absolutely amazing too???? Gutta try it out this weekend????
You totally should!!!! Take pics as you cook and tag me on social media. I’d love to see your masterpiece :))
You totally should!!!! Take pics as you cook and tag me on social media. I’d love to see your masterpiece :))
Thanks Ms Kaluhi…. my weekend adventure….
Perfect plan!! Let me know how it goes!
Hi, always wanted to know how to make samosas so thanks a milli. 1 question though, what’s the ‘glue’ that seals the pastry? Flour and water???🤔
Yes! Just flour and water as I have indicated in the post :))))
Kaluhi, i have finally made these today and they are super amazing
High five!!!
This looks soo good. Definitely trying it out this weekend. When you do cook samosas next,would you show us how to make the pastries?
Next time 🙂
I’m always after out of the box meal ideas. I find that your site always has something interesting for my palate, case, these samosas. I made mine using your recipe.. Delectable!
Glad you love this one and my recipes in general as well!! <3
Another keeper!! Okay, i am on a roll of trying out Kaluhi’s recipes and i tried this one too.
OMG!!!This Samosas are Bomb.com!!
I used parmesan cheese (becuase it’s my favorite cheese) and guiness draught stout. For the shells i used store bought spring roll pastry. I will never, ever cook samosas any other way. I don’t brag about what i cooked, but everybody is going to be eating Samosas this thanksgiving, lol!
Fantastic!! I am working on another samosa recipe for early next year, I know you will love that one as well