Whenever I get on the conversation of the infamous Samosa–one the most popular Indian snack foods to hit the world–with colleagues or friends from South Africa, they always seem to have a word or two to say. “Samusas”, as they call it, are described as delicious and memorable, and few and far between in North America–unless you’re making them from scratch.
Traditional Samusas have a thinner, crispier pastry and typically have an aromatic meat filling.
Similarly, I’ve always called my Samosas “Samusas”. Growing up with my mother’s crispy, thin and almost cocktail-like Samusas, I’ve never taken a liking to the bigger, flakier mainstream counterpart.
