Gabonese-inspired Spinach and Plantain Samosas

Ingredients

While the original Indian samosas typically feature a filling of potatoes and peas, this Gabonese-inspired version replaces the potatoes with ripe plantains, adding a touch of sweetness to the dish. Additionally, the traditional Indian spices are substituted with Gabonese spices, such as coriander, garlic, and chili powder, to infuse the samosas with the unique flavors of Gabonese cuisine. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons (30ml) vegetable oil, for frying 2 tablespoons (30ml) vegetable oil, for frying
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 2 ripe plantains, peeled and diced 2 ripe plantains, peeled and diced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the chopped spinach and diced plantains to the pan. Cook until the spinach wilts and the plantains become tender.
5. 5.
   Sprinkle ground coriander, chili powder, and salt over the mixture. Stir well to combine all the flavors. Remove from heat and let the filling cool.
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Cut each circle in half and fold each half into a cone shape, sealing the edges with water.
8. 8.
   Fill each cone with the spinach and plantain mixture, then seal the top by pressing the edges together.
9. 9.
   Heat vegetable oil in a deep pan or fryer. Fry the samosas until they turn golden brown and crispy.
10. 10.
    Remove the samosas from the oil and place them on a paper towel to drain excess oil.
11. 11.
    Serve the Gabonese-inspired Spinach and Plantain Samosas hot with your favorite dipping sauce.

Treat your ingredients with care...

• Plantains — Ensure that the plantains are ripe but not overly soft for the best texture and flavor in the samosas.

Tips & Tricks

• If you prefer a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Serve the samosas with a tangy tamarind chutney or a spicy tomato salsa for an extra burst of flavor.
• For a healthier alternative, you can bake the samosas instead of deep-frying them. Brush them with oil and bake at 200°C (400°F) until golden brown.

Serving advice

Serve the Gabonese-inspired Spinach and Plantain Samosas as an appetizer or snack. They are best enjoyed hot and crispy, accompanied by your favorite dipping sauce.

Presentation advice

Arrange the samosas on a platter, garnished with fresh cilantro leaves. Serve them alongside a small bowl of dipping sauce for an inviting presentation.