← Nouns Cooking · West & East African

Ingredients

• 6 eggs, for boiling
• 500 g sausage meat (or seasoned beef mince)
• 1 tsp Dried thyme
• ½ tsp Curry powder
• ½ tsp Chilli flakes (optional)
• 50 g Plain (all-purpose) flour
• 1 egg, beaten, for coating
• 100 g Breadcrumbs
• 1 l oil for deep frying

Method

1. Lower the eggs into boiling water and cook for 8 min. Move them to iced water to cool, then peel.
2. Mix the sausage meat with the thyme, curry powder and chilli flakes and divide into 6 portions.
3. Flatten a portion on a piece of cling film or a wet palm. Roll an egg in a little flour, set it in the middle and wrap the meat around it, pressing to seal with no gaps.
4. Roll each one in flour, then the beaten egg, then the breadcrumbs.
5. Heat the oil in a deep pan to 160°C (320°F). Fry 2–3 at a time for 7–8 min, turning, until deep golden and the meat is cooked through (71°C / 160°F in the middle of the meat).
6. Drain on kitchen paper. Serve warm or cold, halved, with ketchup or pepper sauce.

Tips

• Keep the oil at a moderate heat: too hot and the crumbs burn before the meat is cooked.
• Use spiced beef or chicken mince for a pork-free version.

Sources

Written in our own words after cross-checking these recipes:

Sisi Jemimah Kaluhi's Kitchen