in light of all the attention on invisible children’s now viral kony2012 video, i’ve spent the week reflecting on the trip i took last summer with the organization. this group is very near-and-dear to my heart as my fiance is their COO, and i have had the incredible opportunity to witness first-hand the passion, countless hours, and undeniable determination that this group has put into ending and bringing necessary light to this war.
and to that point, since i translate everything in my life to food, one of the things i ate every day during my time in uganda was samosas. i heart samosas! however, what i do not heart that they contain gluten and are fried. but fear not, i have come up with a healthy solution. i hope you enjoy the recipe, (adapted from emeril lagasse) along with images and video from invisible children’s programs and the people effected. and to all the critics out there, i urge you to ask yourself how happy faces, singing mouths, and dancing bodies could be a bad thing. perhaps i might even make a gentle suggestion to remove yourselves from your computers, turn on a top 40 pop hit, and wiggle it, just a little bit.
prep time: 30 minutes
cooking time: 20 minutes
1/4 cup ghee
1 teaspoon ground coriander seeds
1/2 cup chopped yellow onions
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chile peppers, minced
1 teaspoon garam masala
1/2 - 1 teaspoon sea salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne
2 large baking potatoes, like russets, about 1 1/2 pounds, peeled, diced into ½ inch pieces, and boiled until just tender
1/2 cup green peas,cooked and drained
1 cup of greens, chiffonade (i used chard, but spinach would work well)
2 tablespoons chopped fresh cilantro leaves
2 teaspoons fresh lemon or lime juice
1 package spring roll wrappers (rice paper wrappers)
- to make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. add the coriander seeds and cook, stirring, for 10 seconds.
- add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes.
- add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds.
- add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes.
- add the peas and greens, cook, stirring, for 3 minute.
- remove from the heat and add the cilantro and lemon juice. stir to combine, then adjust the seasoning, to taste.
- fill a large bowl with hot water. dip one wrapper into the hot water for 1 second to soften. lay wrapper flat.
- fold wrapper in half. spoon about 2 tablespoons of filling in the upper quadrant of the wrapper. fold over and press the edges together to seal.
- place samsoas into a hot skillet and brown on each side, 3-4 minutes