Servings
6
Prep
45 min
Cook
15 min
Ingredients
| large eggs |
| 6 |
| large Mackerel fish |
| 1 |
| salt |
| 1 tsp |
| mini seasoning cube |
| 1 |
| garlic and ginger paste |
| 1 tsp |
| black and white peppercorns |
| ½ tsp |
| curry powder |
| 1 tsp |
| fish broth |
| 1 tbsp |
| oil for frying |
| |
Fish coating
| egg |
| 1 |
| flour |
| ½ cup |
| breadcrumbs |
| 1 cup |
From street vendors to my Mama’s kitchen, I love this salty little snack. It is very popular in most parts of Africa especially Cameroon and Nigeria.
Scotch eggs were introduced in parts of Africa by the British, who used meat sausage in wrapping the eggs. Over the years, Africans have modified this recipe with ingredients which are more available and affordable. My absolute favorite is wrapping the eggs with Mackerel Fish.
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Put a deep pan of water on heat. When it starts to boil, slowly add six eggs, lowering them in on a spoon.
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Boil for 6 minutes, then take off heat and transfer eggs to ice cold water. Once cold, peel them and dry with a kitchen towel. Set aside.
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Add three cups of water in a pot and add fish. Make sure you gut the fish and wash properly before boiling. Season with a teaspoon of salt and 1 seasoning cube. Boil for 15 minutes.
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Flake fish when hot. Start by peeling off the skin with the back of a knife, then take off all the bones and transfer to a mortar or food processor. You can use a pestle to mash it into a paste or a food processor to blitz it.
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To the bowl of fish, add ginger and garlic paste, peppercorns, curry powder, fish broth and an egg. Mix till incorporated.
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Set out flour, fish paste and breadcrumbs in that order.
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One after another, add egg to flour mixture first. Then flatten a tablespoon full of the mixture in the palm of your hand and place floured egg on top. Gently press the mixture around the egg to cover it completely, and pat into an even thickness. Finally, cover completely with breadcrumbs.
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Heat the oil in a deep frying pan. Using a deep cooking spoon, add the eggs and fry for 3 minutes on each side.( I use a deep cooking spoon to ensure the egg does not loose it\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\’s shape) Roll them in the hot oil until lightly colored and crisp all over. Lift the eggs, tilt to take off all the excess oil and transfer on a kitchen towel. Cut in half and serve with hot sauce.
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