A Scotch egg is a snack that is enjoyed across the globe with different variations. I believe it originated in Scotland reason why it is called ‘scotch’ egg. Cameroon Scotch egg has its unique variation to the traditional British recipe which makes use of sausage. Cameroon Scotch egg is simply hard-boiled eggs wrapped in the dough which can either be deep-fried or baked. My household and I love to enjoy it with some spicy pepper sauce, but it will go great with a cup of tea or warm chocolate. This African egg roll is a variation to Belgian vogelnestjes which literally means birds nests.
Seriously guys, this is the best Cameroon Scotch egg recipe ever! I mean after making them, some members of my household kept asking “how many are we allowed to eat?” I ended up making more in less than an hour! This goodness is crispy, on the outside, savory and wonderfully satisfying!
I remember visiting a particular shop along the commercial avenue in Bamenda (my hometown) to purchase scotch eggs! Men, those guys had a unique recipe, but mine surpasses any recipe for Cameroon Scotch eggs!
- 6 hard-boiled eggs
- ¼ teaspoon baking powder
- 2 cups all –purpose flour
- 1 cup lukewarm semi-skimmed milk
- ¼ cup melted butter
- ¼ teaspoon nutmeg
- 2 tablespoons sugar
- 1 teaspoon salt
- Bring eggs to boil in a pot for 15-20 minutes
- Remove, peel and keep aside (boil eggs with a pinch of salt for easy peeling)
- Place flour, baking powder, sugar, salt and nutmeg in a bowl
- Pour in melted butter and mix into the flour
- Add the warm milk, give it a generous mix till all the ingredients come together to form a large lump
- Now knead meticulously till you get smooth non-sticky dough
- Cut dough into small size balls
- Flatten out the small balls in a circular motion
- Place egg in the flattened dough and wrap gently
Use a knife to cut off the excess dough at the edges, then with your fingers, press the edges firmly to avoid any opening in the course of frying