Read Nigerian news and earn real money into your account

Read Nigerian news and earn real money into your account

Saturday, June 16, 2018

how ta make african egg roll/ african scotch eggs




Immaculate Bites
African and Caribbean Recipes Made Easy


You are here: Home / Baking Bites /African Egg Roll/African Scotch Eggs

African Egg Roll/African Scotch Eggs

 By  92 Comments
Jump to Recipe Print Recipe
African Style Scotch Eggs- Crunchy, Spicy Tasty and Meat Free. Portable, easy to make and great anytime!
African Egg Roll
This is a popular snack that is well loved in Africa  and  is variously called African Egg Rolls  or  African Scotch Eggs. It is a delicious nostalgia of childhood to anyone who grew up eating this from street vendors or during special occasion.
African Scotch Eggs
Ok, since Africa is a vast continent ,it would  be wise to not generalize  about it. What I know for sure is that these  Scotch eggs are enjoyed in Nigeria and Cameroon.
The British who settle in these parts of Africa, introduced scotch eggs to the African population. The Africans, specifically West African countries, adapted it to suit their needs- with ingredients that are  convenient and affordable- Is there a rule that scotch eggs should be made with meat only?
If you are looking for a traditional scotch egg that is covered with sausage, coated with breadcrumbs and deep-fried. Fear not! I got you covered ,with this recipe featuredhere.
If not, try making  these – you  will be rewarded with a  slightly  sweet, spicy and crunchy exterior . You can bake  these bad boys  ,to cut down on calories.
African Egg Roll
Serve this snack with this spicy sauce 

4 from 5 votes
Print
African Egg Roll/African Scotch Eggs
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
African Style Scotch Eggs- Crunchy, Spicy Tasty and Meat Free. Portable, easy to make and great anytime!
Course: Snack
Cuisine: African
Servings: 
Calories: 309 kcal
Author: Immaculate Bites
Ingredients
  • 6 boil eggs
  • ¼ cup Luke warm water
  • ½ teaspoon yeast
  • 1/3 cup Whole milk
  • 1 ½ tablespoons sugar
  • 1 teaspoon salt
  • 2 cups flour
  • ½ teaspoon granulated garlic
  • ½ teaspoon paprika
  • ¼ teaspoon white pepper.
  • 2 oz. unsalted butter margarine
  • Oil for deep-frying
Instructions
  1. In a medium bowl add the warm water, and yeast. Set aside for 5 minutes. Then add milk, sugar, and salt
  2. Using a stand mixer or by hand, mix the flour, garlic powder, white pepper and paprika
  3. Then add butter, mix well until the ingredients have been fully incorporated.
  4. Turn the dough out onto a lightly floured surface. Knead dough until it is smooth.
  5. Place the dough on a well-floured surface. Roll out dough about 1 inch thick.
  6. Using a large mouth, glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the scotch egg dough. Continue cutting out dough until all dough has been cut- six pieces.
  7. Gently wrap the dough around the egg as evenly as possible, pinch the bottom, making sure there are no cracks or opening.
  8. Repeat the process. Set aside the egg roll.
  9. Cover and let it rest for 30 minutes.
  10. Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking.
  11. Gently drop the scotch egg with a spoon preferably and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy fish pies)
  12. Using a slotted spoon, remove the Scotch egg and place them on paper towels.
  13. Serve warm or at room temperature with this African Pepper Sauce.

Nutrition Facts
African Egg Roll/African Scotch Eggs
Amount Per Serving
Calories 309Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 6g30%
Cholesterol 208mg69%
Sodium 458mg19%
Potassium 135mg4%
Total Carbohydrates 33g11%
Dietary Fiber 1g4%
Sugars 1g
Protein 11g22%
Vitamin A12%
Calcium4.9%
Iron14.2%
* Percent Daily Values are based on a 2000 calorie diet.

IMG_5525
IMG_6034
IMG_6460
IMG_6041
IMG_6042
IMG_6043
IMG_6044
IMG_6045
IMG_6465




Share118
Tweet
Pin138
Stumble
256SHARES

RELATED POSTS:

African Meat Pie (Beef Empanada) Baked Scotch Eggs African Fish Roll(Fish pie) Honey Wheat Roll

Comments

  1. Omg! We make this in my country but we use either crushed cassava or potato to rap the egg and we simply call them “egg balls” lol
    Reply
  2. When do you cover the dough to rise. Before you wrap the egg or after the egg has been wrapped.
    Reply
    • Brush the egg roll with oil or butter then bake at 350 degrees for about 22 minutes or more depending on your oven or until golden brown.
      Reply
  4. Hi! I love eggs and your version of scotch eggs look absolutely fabulous! I think the dough is rolled out to 1 inch thick is not right? Cannot be so thick!
    Reply
  5. OMG, something else the non-Scottish have stolen from us. I hope you understand satire (some people these days don’t).
    All I can say is, they look “neater” than the traditional Scottish egg, which would make me pick them over my grand’s.
    Reply
  6. Hello! these look lovely ðŸ™‚ I used to love scotch eggs when I lived in Freetown. I like your version – it’s simpler!
    Reply
    • Doesn’t it bring remind you of your hometown ? Whenever, I make it people always have fond memories to share. Elsa, thanks for taking the time to comment.
      Reply
  8. wahoo, sis Ima, yr recipe is greatly inrich and modified from the one I know. I’m going try as soon as I can. keep up
    Reply
  9. never heard of it but i am going to try it this evening but with meat inside, hope it will work! 2 cups of flour something like 250 g of flour? Do you use bread flour or all purpose? Do you knead the dough for long?
    Reply
    • Shanna,I use all purpose flour . You only knead the dough for 1-2 minutes. let me know how it works out for you.
      Reply
  10. Hi there, this simply looks delicious. Can I use batter instead of dough? If yes, what’s do recipe? Thanks.
    Reply
  11. In the UK there’s self raising flour and plain flour. Which would work best for this recipe? Thanks.
    Reply
  12. In the UK there’s self raising flour and plain flour. I’m not sure Which would work best for this recipe? Thanks.
    Reply
  14. Hello Emma, thanks for your wounderfull teachings in the kitchen. You are a model for me. Pls wish to know how this can be stored and for how long?
    Reply
    • Oh thanks. The longest time, I have stored this has been a month. Wrap it up neatly first in plastic wrap, then in foil paper. When ready to eat reheat in the oven until warm about 15 minutes or more or you can make and freeze , then remove and fry when ready to eat. Let me know how it works for you.
      Reply
  15. pls immaculate the paprika and white pepper is it compulsory or wat other ingredient can be replaced with it
    Reply
    • Grace,you may leave out these ingredients . However, replace with any preferred mild spices. Let me know how it works for you.
      Reply
  19. Thanks sis,hv longed to get this recipe. Won’t the egg make it spoil in few days or do I need to add any preservative?
    Reply
    • Hi Judy! I only make this for the day of… and if there are any leftovers I freeze and reheat in the oven. I have never tried using preservatives in my cooking.
      Reply
  21. Pls dear….i tried frying dis severally but it ended up being half done nd soaked with excess oil….pls what do i do?
    Reply
    • Sorry to hear about that Benita. There are a couple of things that may be the culprit.
      – Measurements (double check your measuring cup )
      – Fry at medium heat(350 degrees)
      – Make sure the dough is not too thick.
      Hopes this help.
      Reply
  22. Pressed for time can I use buttered grand biscuits wrap the egg and place in the oven to brown? I would use half the biscuit so its not too thick.
    Reply
    • That’s a great idea lexi! Please let me know how it works out. Might have to give it a try.Thanks
      Reply
  23. Thank you thank you thank you for posting! I ate about 1,000 of these when I lived in Cameroon… I have missed them so much and am planning to TRY to make them tomorrow night with groundnut soup. I’ve not ever made both, I’m sure it will be a DISASTER! ha! But your recipe helps me a lot! Thanks!
    Reply
    • These are spices- white pepper is just like black pepper and paprika is ground dried bell pepper
      Reply
  29. My boss gave me the ‘contract’ to make egg roll for refreshment in a meeting,am so lucky to find this recipe here,i w’ld try this by tomorrow,thanks for helping me out of embarrsment.
    Reply
  30. Pls Imma,i need your help urgently. I tried these eggs a few weeks ago for a client, who needed about 60pcs. They were really tasty except that the inside was not done. That’s the dough wasn’t well fried on the inside. What could be the problem? I used baking powder, not yeast. Also, I added raw eggs in my recipe. Pls help me, I have another order this weekend. Thanks
    Reply
    • Hi Edidiong,
      Sorry to hear that! I can’t really say for sure without being there . Probably the substitutions may have caused this problem ? Or cooking on high heat?If you feel your egg roll are browning too fast- lower the temperature of the oil and cook it longer to ensure your food is cooked all the way through.
      Reply
  32. Hello Imma,
    Thanks for this great recipe. I’m just here waiting for my 30minute wait to expire so i can fry. Will let you know how it turned out. I’m from Nigeria and i love love egg rolls. This is the first time i’ll be making it for myself. Thanks again.
    Reply
  39. I mixed yeast with cold water and put it inside the flour and mixed it together and covered it for 1 hour, yet it didn’t rise.
    What should I do????
    Reply
  40. hi Imma I have always love ur post since the first day I saw it on Facebook. Well done. God bless u
    Reply
    • Aww thanks Rita! So pleased that you would take the time out to let me know. Have a bless day!
      Reply
  41. Hi. Imma. After frying the eggroll i found out that it was’nt strong, and it’s breaking. Pls, what is the cause? Pls, reply quickly.
    Reply
    • Hi Victoria! I can’t say for sure without actually being there. The culprit might be the measurements – make sure you are using standard measuring cups .
      Reply
  43. Good day Imma, plus I don’t understand the flour and water paste for wrapping. How do I achieve day pls
    Reply
  44. Hello Ma Happy 2018.
    Thanks alot for your generosity and kindness. God will always reward you for inspiring others with your God’s gift. I tried making the egg roll, it tastes nice but it was too soft and the shapes are not firm. Some of the egg rolls opened and some are not round in shape. I tried reducing the heat and some soaked oil, i tried making it big but after frying it, it was small in size. I noticed from the picture that yours were big and round in shape. Sorry to bother you. Can you please reply. Thanks
    Reply
    • So sorry to hear this ! It’s so hard to fix this problem without actually being there. A few suggestions though. Only fry two at a time and watch what happens, also tightly wrap , it is key.
      Reply
  45. Can I use evaporated milk instead of whole milk, how many ml of the evaporated milk can I use. if I want to use powder milk, how many gram of powder milk can i use. How many ml is 1/3 of the whole milk that you used. Thanks
    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

As Featured On

Today     Buzzfeed   Huffpost   Thekitchn
 
Country living     Delish   African vibes   Greatist
   


how to make african egg rolls/african scotch eggs
Share118
Tweet
Pin138
Stumble
256SHARES
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)