Appetizer: Guinea-Bissau – Northern Culinary Region – Chamuças de Carne (Meat Chamuças (West African samosas))

Serving Size: 12

Approximate Time

Prep 35 min

Cook 10 min

Additional 10 min

Total 55 min

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) palm oil (dendê) or additional vegetable oil (optional)
- 1 medium yellow onion, approx. 6 oz (170 g), finely chopped
- 2 cloves garlic, minced (approx. 6 g)
- 1 tsp (5 ml) piri‑piri sauce or 1 small bird's eye chili, finely chopped
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) smoked paprika (optional)
- 1 tsp (6 g) coarse salt
- 1/4 tsp (1 g) ground black pepper
- 1/4 cup (40 g) frozen peas (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- 1 tbsp (15 ml) lime juice
- 12 samosa pastry sheets OR 4 spring roll wrappers, cut into thirds (to yield ~12 strips)
- 1 large egg, beaten, approx. 50 g (for sealing)
- 2 cups (480 ml) vegetable oil for shallow frying
- Lime wedges, for serving
- Piri‑piri or hot sauce, for serving (optional)

Instructions

1. Make the filling: Heat vegetable oil (and palm oil if using) in a skillet over medium heat. Add the chopped onion and cook until softened, about 5–6 minutes. Add the minced garlic and piri‑piri (or chopped chili) and cook 30–60 seconds until fragrant.
2. Add the ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Stir in cumin, ground coriander, smoked paprika (if using), salt, black pepper, and frozen peas (if using). Cook 2–3 minutes more until peas are heated through.
3. Remove from heat and stir in chopped cilantro (or parsley) and lime juice. Taste and adjust seasoning. Transfer the filling to a bowl and let cool to warm or room temperature (important so wrappers do not steam or split).
4. Prepare wrappers: If using samosa pastry sheets, keep them covered with a damp towel. If using spring roll wrappers, place a wrapper on a cutting board and cut it into three long strips; keep strips covered with a damp towel to prevent drying.
5. Assemble triangles: Place one pastry sheet or one wrapper strip on a clean surface with a corner or short edge toward you. Spoon about 1½–2 tbsp of the cooled filling near the corner/edge. Fold the corner up to form a triangle, then continue folding the strip into a sealed triangular pocket. Brush the final edge with beaten egg to seal. Repeat until all filling is used (makes about 12 chamuças).
6. Heat oil for frying: In a heavy skillet, pour oil to a depth of about 1/2 inch (use enough for shallow frying). Heat over medium‑high until shimmering and a small piece of wrapper sizzles on contact (about 350°F / 175°C).
7. Fry chamuças in batches without crowding, 2–3 minutes per side, turning once, until deep golden and crisp. Adjust heat to keep oil between medium and medium‑high so they brown without burning. Transfer to a paper towel–lined tray to drain.
8. Serve warm with lime wedges and piri‑piri or hot sauce on the side. Chamuças can be kept warm in a low oven (200°F / 95°C) for up to 30 minutes; reheat briefly in a skillet or oven to restore crispness.