Global Street Food
True Love|November 2019
Global Street Food
Get a taste of the world’s finger foods from the comfort of your own kitchen.
Tumelo Mushi-Sebopa

SAMOOSAS WITH CHUTNEY
Serves: 4
Prep Time: 45 mins

Ingredients

• 1 T olive oil

• 450 g minced beef

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp turmeric

• 1 tsp ginger, grated Salt and pepper

• 24 samoosa strip pastry

• Oil for deep frying

Method

1. Heat oil in a large frying pan and brown mince. Add onion, garlic, cumin, coriander, turmeric, and ginger. Cook, stirring from time to time until the mince is cooked. Season with salt and pepper. Remove and allow to cool.

2. Fold the pastry to make a triangle parcel. Open using 2 fingers and add a spoonful of mince. Fold the pastry to close, retaining the triangle shape. Use all the pastry and mince. Place in the fridge.

3. Heat oil in a deep frying pan and add samoosas. Fry in batches until golden brown on both sides. Remove and drain oil on paper towel. Serve with chutney and mint yoghurt.

PULLED CHICKEN WITH TACOS
Serves: 4
Prep Time: 1 hr

Ingredients

• 2 T olive oil

• 1 onion, finely chopped

• 4 cloves garlic, crushed

• 2 chillies, chopped

• 4 large chicken breasts, cut into thin strips

• 4 T chicken spice

• 1 x 410 g can tomatoes

• 2 T brown sugar

• 1 T tomato paste

• 2 cups chicken stock

• ¼ cup barbeque sauce

• Avocado

• Cream cheese

• Coriander

• Black pepper

• Nachos chips

• Grated cheddar

Method

1. In a large saucepan, heat oil and sauté onion, garlic and chillies for 3 minutes. Add chicken strips and cook, stirring, for about 5 minutes. Season with chicken spice.

articleRead

You can read up to 3 premium stories before you subscribe to Magzter GOLD

Log in, if you are already a subscriber

GoldLogo

Get unlimited access to thousands of curated premium stories, newspapers and 5,000+ magazines

READ THE ENTIRE ISSUE

November 2019