Chadian-style Stuffed Pastry (Sa Panada)

Ingredients

In this Chadian adaptation of Sa Panada, we incorporate Chadian spices such as suya spice to infuse the dish with a unique smoky and slightly spicy flavor. Additionally, we use local Chadian ingredients to enhance the authenticity of the recipe and create a delightful fusion of Italian and Chadian cuisines. We alse have the original recipe for Sa Panada, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 teaspoon suya spice 1 teaspoon suya spice
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) tomato paste 1/4 cup (60ml) tomato paste
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add water and vegetable oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
4. 4.
   Stir in the suya spice, paprika, ground ginger, ground coriander, ground cumin, salt, and pepper. Cook for an additional 2 minutes.
5. 5.
   Add the tomato paste and water to the skillet, stirring until well combined. Simmer for 10 minutes, allowing the flavors to meld together. Remove from heat and let it cool.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Divide the dough into small balls. Roll out each ball into a thin circle.
8. 8.
   Place a spoonful of the meat filling onto one half of the dough circle. Fold the other half over the filling, pressing the edges together to seal.
9. 9.
   Brush the top of each pastry with beaten egg for a golden finish.
10. 10.
    Place the pastries on a baking sheet and bake for 25-30 minutes, or until golden brown.
11. 11.
    Serve the Chadian-style Sa Panada warm and enjoy!

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. Alternatively, you can use ground chicken or turkey for a lighter variation.
• Suya spice — If suya spice is not available, you can create a substitute by combining equal parts of paprika, cayenne pepper, and ground peanuts.

Tips & Tricks

• For a vegetarian version, replace the ground beef with cooked lentils or mashed chickpeas.
• Experiment with different spices to customize the flavor profile of the filling.
• Serve the Sa Panada with a side of fresh salad or Chadian-style fried plantains for a complete meal.
• Make a larger batch of the filling and freeze it for future use.
• If you prefer a spicier version, add a pinch of cayenne pepper to the filling mixture.

Serving advice

Serve the Chadian-style Sa Panada as a main course accompanied by a side salad or fried plantains. It can also be enjoyed as a snack or appetizer during gatherings or parties.

Presentation advice

Arrange the Sa Panadas on a platter, garnishing with fresh herbs such as parsley or cilantro. Serve them warm to highlight their flaky golden crust.