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Sambusa East African Beef Filling

Chefs Martha, Audrey, Min, and Silvia

Students from Kent Career Tech Center share their Sambusa dish and prepare for the Chef's Specialty event
Sambusa dish with beef and peppers in a crispy tortilla shell, prepared for the Chef's Specialty event
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Martha’s dish is a heartfelt interpretation of her grandmother’s treasured recipe.

Rooted in the rich culinary traditions of the Congo region of Africa, this beloved dish is often prepared for celebrations, gatherings, and special occasions, bringing family and community together around the table.

Watching each student’s skills, confidence, and creativity grow has been as rewarding as seeing the remarkable dishes they’ve created.

– Jacob Bandstra, Culinary Instructor

Sambusa East African Beef Filling

  • Prep Time: 15-20 mins
  • Cook Time: 30-35 minutes
  • Serving Size: 8-10 Servings

Ingredients

  • 4 pounds ground beef
  • 1 green pepper, small diced
  • 1 red pepper, small diced
  • 1 yellow pepper, small diced
  • 1 medium onion, small diced
  • 4 cloves garlic, minced
  • 3 medium tomatoes , medium diced
  • 2 green onions, thin sliced
  • 4 ounces tomato paste
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Place beef in a large pan and brown in big chunks. Once the beef has started to brown, break it up into smaller pieces. Remove from the pan and set aside.
  2. Pour off excess fat, leaving approx. 2 tablespoons.
  3. Sauté peppers until soft, then add onions until softened. Add green onions, garlic, and tomato paste. Cook paste for 1 minute and add diced tomatoes. 
  4. Add seasonings along with approx. 1 cup of water. Return beef to pan and simmer for 15 minutes or until mixture has thickened. 
  5. Serve as a dip for tortilla chips or fried in tortilla cups.

To keep tortilla cups crisp, bake them completely and let them cool before storing.

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