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My parents were in the Peace Corps. This was before I was born, and it has colored my life, especially when it comes to food. They were located in Somalia, East Africa, and came back with many interesting recipes. My favorite, by far, was zambuzies.
My mother used to make the dough for these fried pastries from scratch. That was the way she learned in Africa in the '60s. In the '90s, one of her former Peace Corps students visited and told her that there is a newer, easier way to make zambuzies--with wonton skins. She made it this way ever since.
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1 cup lean ground meat
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1 cup finely chopped onions maybe white or green onions
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2 or 3 cloves garlic finely chopped
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1 cup raisins
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Salt and pepper to taste
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Optional—curry powder to taste
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chopped hot green peppers to taste
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chopped cooked potatoes
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Large square wonton skins
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Cooking oil
1. Brown meat and drain oil
2. Add onions and garlic and cook until onions become transparent
3. Add seasonings and raisins. Mix well and heat until the raisins plump. Set aside to cool. If using optional items, add now and mix up and cook until done.
4. Prepare wonton skins by removing 1/3 of skin, keeping the rest in wrapper to prevent drying out. Cut off one corner, leaving the largest piece to be filled first. Cover the smaller triangles to keep from drying out.
5. Fold larger piece to make a cone. Moisten the wonton skin with a wet finger.
6. Fill with stuffing. Fold top triangle over filling. Moisten edge of triangle and seal.
7. Fill all the large skins and place on cookie sheet to dry, not touching. Fill smaller triangle if desired.
8. Deep fry a few at a time in deep container of hot oil, or brush with a small amount of cooking oil and bake in a 375˚ oven until crisp. Serve hot or at room temperature.
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Recipes 
