Can I make Shaah Cadays ahead of time?
While best fresh, you can prepare the spiced tea base (without milk) ahead of time and store it in the refrigerator for up to 3 days. Add milk and reheat gently when ready to serve.
BREAKFAST
Somali Shaah Cadays (Spiced Milk Tea) with Samosas
Savor the comforting embrace of Somali Shaah Cadays, a fragrant spiced milk tea, perfectly complemented by crispy, savory samosas. This recipe offers a delightful journey into East African flavors, ideal for a cozy breakfast or an afternoon pick-me-up.
HOW TO MAKE IT
Let's cook.
01
For the Shaah Cadays: In a medium saucepan, combine 4 cups of water, 1/2 teaspoon of ground cardamom, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cinnamon. Bring the mixture to a boil over medium-high heat.
02
Once boiling, reduce the heat to medium-low and add 4 tablespoons of black tea leaves. Simmer for 5 minutes, allowing the spices and tea to infuse.
03
Pour in 1 cup of whole milk and 2 tablespoons of sugar. Stir well and continue to simmer for another 5-7 minutes, or until the tea is fragrant and heated through. Do not let it boil over.
04
Carefully strain the Shaah Cadays through a fine-mesh sieve into a teapot or heatproof pitcher to remove the tea leaves and spices. Keep warm.
05
For the Samosas: Heat 2 cups of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F/175°C. If you don't have a thermometer, a small piece of samosa wrapper should sizzle immediately when dropped in.
06
Carefully place 3-4 frozen samosas into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy.
07
Remove the fried samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas.
08
Serve the hot Shaah Cadays immediately alongside the crispy, freshly fried samosas.
About This Recipe
Savor the comforting embrace of Somali Shaah Cadays, a fragrant spiced milk tea, perfectly complemented by crispy, savory samosas. This recipe offers a delightful journey into East African flavors, ideal for a cozy breakfast or an afternoon pick-me-up.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a stronger tea flavor, steep the tea leaves longer in step 2. Adjust sugar to your preference; some prefer their Shaah Cadays sweeter. Ensure the oil is at the correct temperature for frying samosas to achieve a crispy exterior without burning.
Easy Substitutions
You can use any type of milk (dairy or non-dairy) for the Shaah Cadays, though whole milk provides the richest flavor. If you don't have ground spices, use whole cardamom pods, a small piece of fresh ginger, and a cinnamon stick, simmering them longer. For samosas, feel free to use homemade or store-bought, beef or vegetable.
Storage & Reheating
Shaah Cadays is best enjoyed fresh. Leftover tea can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop. Fried samosas are best eaten immediately; they can be stored at room temperature for a few hours but will lose crispness. Reheat samosas in an air fryer at 350°F/175°C for 5 minutes or in an oven at 375°F/190°C for 8-10 minutes until crispy.
Serving Suggestions
Serve the Shaah Cadays in small, traditional tea glasses. Offer a side of fresh dates or a simple fruit salad to complement the flavors. A spicy green chili chutney or a tangy tamarind sauce would be excellent dipping options for the samosas. For a heartier breakfast, add a side of Somali canjeero (sourdough flatbread).
Common Mistakes
Over-boiling the milk tea can cause it to curdle or lose flavor; simmer gently. Not straining the tea leaves and spices properly will result in a gritty texture. Overcrowding the pan when frying samosas will lower the oil temperature, leading to soggy samosas. Frying samosas at too low a temperature will make them greasy, while too high will burn the outside before the inside is cooked. Not draining excess oil from samosas will make them less crispy.
Frequently Asked Questions
What kind of black tea should I use?
A strong black tea like Ceylon or Kenyan black tea works best for Shaah Cadays.
Can I bake the samosas instead of frying?
Yes, you can bake frozen samosas according to package directions, usually at 375°F/190°C for 15-20 minutes, or until golden and crispy. They may not be as crispy as fried ones.
What if I don't have all the spices?
Cardamom is the most essential spice for Shaah Cadays. You can omit ginger or cinnamon if necessary, but the flavor will be slightly different.
How do I know the oil is hot enough without a thermometer?
Drop a tiny piece of the samosa wrapper into the oil. If it immediately sizzles and floats to the top, the oil is ready.
MORE TO KNOW
Shaah Cadays, meaning 'white tea' in Somali, is a staple in Somali households, often enjoyed multiple times a day. The combination of black tea with warming spices like cardamom, ginger, and cinnamon creates a uniquely comforting and invigorating beverage. The key to a good Shaah Cadays is allowing the spices to simmer gently, infusing the water before adding the milk and tea. This ensures a deep, aromatic flavor profile. When frying samosas, maintaining a consistent oil temperature is crucial for even cooking and a perfectly golden, crispy crust. Too low, and they'll be greasy; too high, and they'll burn before cooking through.
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