Sukuma Wiki Samosas (Collard Greens)

Ingredients

• 1 pound Collard Greens
• 1 medium Onion
• 1 medium Tomato
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Salt
• 12 sheets Samosa Wrappers
• 2 cups Vegetable Oil

Instructions

1. 1Wash the 1 pound Collard Greens thoroughly, then stack the leaves and slice them into very thin strips, about 1/8-inch wide. Dice the 1 medium Onion and 1 medium Tomato into 1/4-inch cubes. Mince the 2 cloves Garlic very finely and grate the 1 teaspoon Ginger.
2. 2Heat 1/4 cup of the 2 cups Vegetable Oil in a 10-inch skillet over medium heat (approximately 325-350°F / 160-175°C). Add the diced 1 medium Onion and sauté for 5-7 minutes, stirring occasionally, until it is softened and translucent. Add the minced 2 cloves Garlic and grated 1 teaspoon Ginger, and cook for an additional 1 minute until fragrant.
3. 3Add the thinly sliced 1 pound Collard Greens and diced 1 medium Tomato to the skillet. Season with 1/2 teaspoon Cumin, 1/2 teaspoon Coriander, 1/4 teaspoon Turmeric, and 1/2 teaspoon Salt. Stir all ingredients together well. Cook for 15-20 minutes, stirring occasionally, until the collard greens are tender and have significantly reduced in volume.
4. 4Transfer the cooked collard green filling to a bowl and allow it to cool for at least 15 minutes, or until it is cool enough to handle comfortably. This cooling step prevents the samosa wrappers from tearing during assembly.
5. 5Lay one of the 12 sheets Samosa Wrappers flat on a clean surface. Place about 2 tablespoons of the cooled filling onto one corner of the wrapper. Carefully fold the wrapper into a triangular shape, pressing the edges firmly to seal the filling inside. Repeat this process with the remaining wrappers and filling.
6. 6In a deep, heavy-bottomed pot or a 10-inch skillet with high sides, heat the remaining 1 3/4 cups Vegetable Oil over medium heat (approximately 325-350°F / 160-175°C). Carefully place 3-4 filled samosas into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, turning as needed, until they are golden brown and crispy on all sides.
7. 7Using a slotted spoon, remove the fried samosas from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Serve the Sukuma Wiki Samosas hot.

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