"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 favourite is wrapping the eggs with Mackerel Fish.
It is amazing how our mothers used very humble produce and ingredients to come up with very tasty meals. We did not need much, we made good use of what we had available. Mackerel fish was not only flavorful, it was also affordable. This delicious oily fish was our go to protein for anything seafood. I have had it fried in peanut stew, grilled by roadside food sellers, as a filling in fish pies, coated in plaintain pudding…. I can go on and on."
Scotch Eggs- A Cameroonian Delight
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- Recipe Card
Prep time: 45mins
Cook time: 15mins
Serves or Makes: 6
Recipe Card
ingredients
- 6 large fresh Eggs
- 1 large fresh Mackerel
- 1 teaspoons Salt
- 1 small Seasoning cube
- 1 teaspoo Ginger and garlic paste
- 1/2 teaspoo ground Black and white peppercorns
- 1 teaspoo Curry powder
- 1 tabelspoons Fish broth (after boiling the fish)
- 1 Egg
- 1/2 cup flour
- 1 breadcrumbs
- Oil for frying
Method
Step 1
Put a deep pan of water on heat. When it starts to boil, slowly add six eggs, lowering them in on a spoon. Boil for 6minutes, then take off heat and transfer eggs to ice cold water. Once cold, peel them and dry with a kitchen towel. Set aside.
Step 2
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 15minutes.
Step 3
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.
Step 4
To the bowl of fish, add ginger and garlic paste, peppercorns, curry powder, fish broth and an egg. Mix till incorporated.
Step 5
Set out flour, fish paste and breadcrumbs in that order.
Step 6
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.
Step 7
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.