Sambuusa & Bajiyo Platter with Bisbas Cagaaran (Crisp Somali Pastries & Cowpea Fritters) – Authentic Somalia Recipe
Beloved Somali Ramadan and teatime feast pairing crisp lentil sambuusas and bajiyo with fiery green chutney.
- Country of Origin
- 🇸🇴 Somalia (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Crisp triangular pastries stuffed with spiced lentils and leeks, Golden black-eyed pea fritters (bajiyo), Green cilantro-jalapeño-tamarind chutney, Cumin, Coriander
Ingredients for Sambuusa & Bajiyo Platter with Bisbas Cagaaran (Crisp Somali Pastries & Cowpea Fritters) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp triangular pastries stuffed with spiced lentils and leeks, prepped into bite-sized pieces
- 1.5 cups golden black-eyed pea fritters (bajiyo), washed and trimmed
- 1 cup green cilantro-jalapeño-tamarind chutney
- 1 medium onion and 3 cloves garlic, finely minced with cumin
- 1.5 tbsp traditional Somalia seasoning (coriander, garlic, fresh cilantro, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, cumin, and coriander, garlic, fresh cilantro, lime for 3 minutes until fragrant.
- Combine crisp triangular pastries stuffed with spiced lentils and leeks and golden black-eyed pea fritters (bajiyo) with the sautéed aromatics and layer evenly into the baking dish.
- Top with green cilantro-jalapeño-tamarind chutney and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.