MACKEREL SCOTCH EGGS (A CAMEROONIAN DELIGHT)
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 flavourful, 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, boiled in mbongo-chobi , coated in plantain pudding…. I can go on and on
When boiling Mackerel, you don’t need too much seasoning; a pinch of salt and a small seasoning cube is all you need. It is important to peel the skin off the fish while it is still hot. This is because, boiling helps loosen the skin from the flesh, hence making it easier to peel off.
I use a mortar and pestle rather than food processor to mash my fish fillets .In my opinion, I can monitor the consistency of my ingredients when using a mortar unlike a food processor which shreds everything to a smooth texture. Unfortunately, it takes longer using a mortar and pestle than a food processor.
You can check out the recipe video on youtube.
MACKEREL SCOTCH EGGS (A CAMEROONIAN DELIGHT)
Recipe details
- 6 scotch eggs
- Prep time: 45 Minutes Cook time: 15 Minutes Total time: 1 hr
Comments
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Nope. Just nope.
Sounds delish. I don't know if I would go through cooking fresh fish but maybe use canned tuna or salmon instead. I've been making scotch eggs since the 70's. Mostly for picnics.