Spiced Meat Sambusa on Tea House Tray in Gonaïves
Golden-brown fried pastries rest on a weathered metal tray, their flaky edges revealing dark, spiced meat fillings. Pale walls reflect broad midmorning skylight that fills the indoor tea house with soft, diffuse brightness. Quiet shadows stretch along the corners of the room, hinting at the monsoon season outside. The tray sits on a simple wooden surface, its scratched finish showing years of use. Each sambusa holds a distinct, hand-folded shape with visible oil sheen on the crust. A small ceramic bowl of green tea sits beside the pastries, steam rising gently from the hot liquid. The light catches the texture of the fried dough and the rough grain of the table.
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