South African Indian Samoosa - chicken, lamb or mutton mince are more popular meat fillings for samoosas in South Africa. Pork, beef or soya mince can be substituted for the mince. The filling recipe is different for potato samoosas.
krummelpap: Krummelpap, a variation of mieliepap, is an old-time South African favorite. This krummelpap recipe was sent to us by John Herber. He was taught this method as a kid by Johanna Sithole, a Zulu lady whom he holds in very high esteem.