Tag: Nigerian
Nigerian Sausage Rolls
Nigerian Sausage Rolls
Sausage rolls are popular all over Nigeria and most African countries. The sausage is made from either beef or pork(depending on religious beliefs), and is rolled up inside a buttery biscuity pastry. They get baked, and I get baked. The sausage rolls turn out golden brown and flakey. Before you know it, you just might accidentally eat all of them in a course of a night.
Servings: 12 sausage rolls
Equipment
- food processor
- rolling pin
Ingredients
Dough
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 1 large egg beaten
- 1/2 cup cold water
- 2 tbsp milk
- garlic powder
Sausage
- 3/4 lb ground pork
- 1 large egg
- 1 maggi bouillon cube crushed
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
Instructions
- Mix together the flour, baking powder, and salt.
- Mix in the butter, egg, and cold water until a dough forms. Roll into a ball and cover with a damp cloth.
- Place the ground pork, egg, anc seasonings in a food processor.
- Process until smooth. You will want the fat to be broken down.
- Lightly flour a clean surface and a rolling pin. Cut the dough ball into 4 equal pieces
- Roll out one of the pieces into an 8”x10” rectangular sheet; about the size of a sheet of paper.
- Spread a quarter of the sausage down the left side of the dough.
- Roll it up like a fatty. Don’t lick it.
- Cut it into 3 equal pieces. Repeat these steps for the rest of the ingredients.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the sausage rolls on the sheet in rows of 4. Using a fork, prick 2 sets of holes in each roll. Brush each roll with milk. Lightly sprinkle on garlic powder.
- Bake the sausage rolls for 25-30 minutes. Let sit for 10 minutes before serving.
Kale and Whitefish
Kale and Whitefish
Greens are an important part of Nigerian cuisine. Efo riro is a classic dish of kale stewed in a spicy tomato/red pepper sauce with pieces of whitefish. You will want to use a firm fleshed fish, so I recommend tilapia, swai, catfish, or snapper. This dish is even hearty enough that it could be eaten vegan without the fish or dried shrimp. Efo riro is best served with boiled yams or steamed basmati rice.
Equipment
- blender
Ingredients
- 1 medium onion chopped
- 1 red bell pepper seeded and chopped
- 3 roma tomatoes chopped
- 4 garlic cloves
- 1 habanero
- 2 tbsp dried bitter leaf
- 1 1/2 lbs white fish fillets tilapia, swai, catfish, or snapper
- 1 tbsp creole seasoning
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp thyme
- 1 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1 maggi bouillon cube
- 3 tbsp dried shrimp
- 4 tsp powdered locust bean
- 2 bunches kale rib removed; washed; chopped into 2” pieces
Instructions
- Place the onion, tomatoes, red bell pepper, garlic, and habanero in a blender.
- Purée until smooth. Set aside.
- Rehydrate the dried bitter leaf in a bowl of water for 10 minutes. Squeeze out the water and chop. Set aside.
- Preheat the oven to 400 degrees. Season your fish with creole seasoning. Place on a rack on a baking sheet lined in in foil.
- Bake for 15 minutes. Cut into 2” pieces. Set aside.
- Heat up 2 tbsp of olive oil in a large sauté pan over medium heat. Sauté the tomato paste, turmeric, thyme, and garam masala for 1 minute.
- Pour in the reserved purée, bitter leaf, powdered locust bean, dried shrimp, and maggi bouillon cube. Bring to a boil.
- Reduce the heat to medium low. Slowly incorporate a handful of kale in at a time.
- Once all the kale is mixed in, simmer for 5 minutes without stirring.
- Add in the chunks of fish. Cook for 3 minutes.
African Scotch Eggs
African Scotch Eggs
This is an African version of the Scottish Scotch egg, just without the egg wrapped in sausage and breadcrumbs. Instead, the hard boiled eggs are wrapped in a dough then deep fried. The outside is very similar to a flakey crescent roll. Serve these with your favorite hot sauce.
Ingredients
- 8 hard boiled eggs
- 1/2 tsp yeast
- 1/4 cup warm water
- 1 1/2 tbsp sugar
- 1 tsp salt
- 1/3 cup whole milk
- 2 cups flour
- 1/2 tsp gatlic powder
- 1/2 tsp paprika
- 1/2 tsp cracked black pepper
- 2 oz melted butter
- oil for frying
Instructions
- Add the yeast to the warm water. Mix and let sit for 5 minutes. Then stir in the sugar, salt and whole milk.
- Mix in the flour, garlic powder, paprika, and black pepper. Then mix in the melted butter until the dough forms.
- On a lightly floured surface, need the dough to a couple of minutes. Roll the dough out to 1/2” thick. Using something circular, like a cup or a ramekin, cut out circles out of the dough.
- Take on of the dough circles and roll it a little thinner. Place one of the hard boiled eggs in the center.
- Fold over and crimp the edges. Then roll it into an egg shape.
- Let the dough sit and rise for 30 minutes.
- Fill a small pot with 2” of cooking oil over medium high heat. The temp should read 350 degrees. Add in 4 off the eggs.
- Fry for 5 minutes in total, flipping the eggs half way through the cooking time.
- Drain on paper towel.
- Serve with your favorite hot sauce.
