For Fuggadu

-   4 table spoons ghee/butter (if you are dieting… use fat reduced ghee/butter).
-   2 Eggs (chicken or cock).
-   500 grams plain flour
-   Pinch of Salt
-   4 Table spoon cooking oil (sun flower or vegetable or olive)
-   Warm water - enough to knead the flour into ‘roshi-dhemey’ consistency.

For Filling

-   3 Potatoes - bigger than medium
-   1 Large onion – Red or White preferably red and fresh
-   1 Can Tuna  in Oil or Brine – Buy MIFCO… buy Local (if not get John West).
-   1 lime – only half to be used  for this recipe.
-   Pinch of ground black pepper
-   Pinch of salt to taste.
-   0-1  Githeyo mirus/chilly (according to your ‘hotness’ equaliser).
-   Pinch of coriander leaves.

Method

1. Boil the potato in large bowl with water and salt till soft, and drain.
2. Chop the onion, coriander leaves, chilly finely – add salt and pepper , lime juice and mix well. Add the tuna can – after draining and mix Really well.
3. Mash the potatoes and add to the spiced tuna mix.
4. In a bowl mix the flour salt, egg and cooking oil. Add  warm water and knead it into a nice softy-softy -cuddly dough. (Don’t touch the ghee/butter yet).
5. Role the dough into thick ‘roshi’s. (Doesn’t have to be perfect circles).
6. Spread the Fillings half way on the roshi leaving about 1 cm from the edge, fold it nicely to cover the filling and form a ‘half-moon’. Then seal tight the side with a fork. Creating a creative design.
7. Apply ghee/butter to both the sides and fry on a pan… in low heat - turning frequently- till cooked. (Yumm-Yumm OR Yakk-Yakk).
8. Eat  (or throw if it is a disaster).