Cultural Cooking Roy Family Sambusa By Jane Roy dog walking, pet sitting, house sitting and light childcare ser- vices for her neighbours. “This allows me to meet new people and help out when they go away or need a hand with their busy schedules,” Megan says. “Whether it’s taking the dog for a walk, watching your children, or running a simple errand, you can count on me. I like offering peo - ple peace of mind—they know I’m local, reliable and flexible.” Megan is embracing life in Riverbend, grateful for her new connections and the active lifestyle she’s built. “Staying active keeps you younger,” she says with a smile. To learn more about Megan’s community services, visit www.pawsanddoors.ca. When Achan and Ater arrived to join their sister Abuk, I figured it was time to learn some east african dishes. I am a hopeless cook, so I turned to some South Sudanese friends for help! They came over and taught me this sambusa recipe (similar to a samosa). The Roy twist was to hide as many vegetables in it as possible (minced zucchini, broccoli etc...). As the kids grew, it became a dinner staple, appearing often in kids lunches and whenever a family recipe was required for the school cookbook. But best of all? The kids and I would make it together. Roy Family Sambusa (An east African Samosa) Ingredients 1 (14 ounce) package spring roll or egg roll wrappers 2 tablespoons olive oil 2 pounds ground beef (potatoes are used for vegetarian option) 2 teaspoons ground cumin 2 teaspoons ground cardamom (nutmeg is a substitute) 1 teaspoon salt 1 teaspoon pepper 1 onion, finely chopped (vegetables such as leeks, corn, peas or carrots may be added) 1 clove garlic, minced 1 tablespoon all-purpose flour 1 tablespoon water, or as needed 1 quart oil for frying Directions 1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring until the onions are transparent. Add any vegetables and stir until tender. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned. 2. In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up. 3. Heat the oil to 365 degrees F ( 170 degrees C) in a deep- fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels. “All they want for Christmas is You”
Here is the requisite first day of school photo from 2010.... when the kids were heading off to St. Martin’s.
Eat as is.... or dip into salsa, sour cream, plum sauce or favourite bbq sauce. CANADIAN TAI CHI ACADEMY Introduction to Tai Chi classes Coming in the New Year Elmwood Presbyterian Church • 111 Elmwood
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