The Fataya from Senegal is a popular dish "empanada" style dish which can be stuffed with either fish or meats. I've taken a cheat here though and have swapped the original dough recipe for a samosa wrapper just to keep it simpler
Just to know that I've pared down on the spiciness in the dipping sauce and the Rof so if you want it spicier, just add more chilli
To make the sauce, use a large frying pan and add some oil. Over a medium heat, begin to fry the onions until they're soft and then add in the crushed garlic and red chilli flakes and cook for another minute. You don't want to burn the garlic or you'll have a very bitter taste
Add in the tomato puree and cook for a further minute before adding in the tomatoes, vegetable stock and vinegar. Bring up the temperature to a boil before reducing to a simmer and cook for a further two or three minutes to thicken the sauce. Take off the heat and add the parsley and coriander and set aside until needed
Now we'll make the rof, using a pestle and mortar simply add in the peppercorns and red chilli flakes and grind to as fine a powder as you can make. Add in the vegetable stock cube and break this down as well before finally adding in the garlic and crushing this all to a paste.
Tip the spicy, garlicky paste into a large bowl and then add the chopped parsley, chives and tuna before mixing thoroughly and popping in the fridge until ready to make the samosas
The samosa is a series of triangle folds so at this point I'd recommend you google a "how to guide".
Great! Now the samosas are ready...
In a large frying pan, heat enough oil to shallow fry the samosa and carefully add the samosa to the oil. Fry this for about 3 minutes per side until the samosa is evenly brown all over before removing with a slotted spoon and placing on some paper towels to absorb any excess oil
To serve, place the samosas on a plate with a bowlful of the sauce for dipping