The Kenyan Samosa has been so thoroughly absorbed into Kenyan culture that few Kenyans think of it as a foreign food at all. Brought to East Africa by South Asian communities during the colonial period, the samosa has been adapted over generations into something distinctly Kenyan — the filling, spicing, and pastry having evolved to reflect local ingredients and tastes.

Kenyan samosas are typically smaller and more robustly spiced than their South Asian counterparts, with minced beef being the most popular filling (reflecting Kenya's meat culture) alongside a spiced vegetable version. The pastry is made from plain flour and is deliberately thicker and crispier than Indian samosa wrappers, providing a satisfying crunch that Kenyans prefer.

Samosas are found everywhere in Kenya — sold by school tuck shops, street vendors, tea rooms, and upscale cafes alike. They are the essential snack for Kenyan tea time and are eaten at all hours. At parties and gatherings, a platter of samosas is the standard starter. The Kenyan samosa's ubiquity and beloved status make it one of the country's most successful culinary adoptions.