Samosas are sold in small shops and on street corners all over Tanzania, a culinary import brought to the region by Indian servants during the British colonial era. They are usually deep-fried, but Sarah's version has a whole wheat crust that keeps them from getting soggy in transport. The filling is a mix of onions, peppers and collard greens sauteed with coriander, cumin and garam masala, though she recommends using whatever vegetables you have on hand.
Wrapped in parchment and sealed in a gallon zipper bag, they are sturdy enough to be packed and are sure to be healthier and more economical than anything you can buy on the road or in the air.
Get the recipe: East Africa-Inspired Samosas at The Yellow House
What meals do you pack when you travel?
(Images: The Yellow House)