MACKEREL SCOTCH EGGS (A CAMEROONIAN DELIGHT)

6 scotch eggs
1 hr

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
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Ingredients


  • 6 large eggs
  • 1 large Mackerel fish
  • 1 tsp salt
  • 1 seasoning cube
  • 1 tsp garlic and ginger paste
  • ½ tsp black and white peppercorns (ground)
  • 1 tsp curry powder
  • 1 tbsp fish broth
  • 1 egg (to mix in fish)
  • ½ cup flour
  • 1 cup breadcrumbs
  • Oil for frying

Instructions


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.
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.
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.
To the bowl of fish, add ginger and garlic paste, peppercorns, curry powder, fish broth and an egg. Mix till incorporated.
Set out flour, fish paste and breadcrumbs in that order.
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.
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 coloured 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.

Winnie Khamal Macbailey
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