Chenchi kabritu (Chenchi kabritu)

Instructions

1. Prepare the filling: sauté the onion, garlic and chopped pepper in oil, then add the minced goat meat.
2. Add the tomato paste, cumin, thyme, salt, pepper and vinegar, and cook for 15 minutes over medium heat, stirring.
3. Let the filling cool.
4. Mix the cassava flour, baking powder, salt and warm water into a soft dough, then let it rest for 10 minutes.
5. Divide the dough into small balls and flatten them into discs about 10 cm (4 in) across.
6. Place a spoonful of filling in the centre of each disc, fold into a half-moon and seal the edges with a fork.
7. Fry the chenchis in oil heated to 170 °C (340 °F) for 3 to 4 minutes per side, until golden, then drain.