Suya Pepper Infused Scotch Eggs(The Power Of The Yaji)
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Cook time: 
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Serves: 6
 
Ingredients
  • 6 large or 12quail eggs(2 beaten)
  • 4 sausages(removed from their casings)(You could use lean minced meat in place of the sausages)
  • 11/2 tbsp. suya seasoning or yaji
  • half of one nutmeg(grated)
  • 1 tsp paprika
  • Any minced herb of your choice(I used basil)
  • 1tsp chili flakes or grounded dry pepper. (optional)
  • ½ cup of corn meal (or flour)
  • 2 cups of corn or almond meal or (panko bread crumbs; if you are not doing gluten free)
  • a bowl of cold water
  • salt to taste
for sauce(no measurements really)
  • coconut milk
  • chopped onion
  • 2tbsps suya seasoning
  • 11/2 tsp paprika
  • 1 crushed garlic
  • 1 chopped habanero(ata-rodo) if you want more heat.
  • oil(just enough to cook the onions)
  • salt as needed
Instructions
  1. Steam your eggs in ½ inch boiling water. After about 6 minutes, remove from the heat and run through cold water. let it completely cool (I missed this step,was tired and in a rush); then peel, wash and dry. Set aside when done
To make sauce
  1. heat up a pot with the oil. add the onion and fry until translucent. Add the garlic and sauté until fragrant. Add the coconut milk and ata-rodo. Let it bubble; then add the suya seasoning and paprika. Stir and bring to a nice boil on low heat. Season with salt if needed; then set aside
To make scotch eggs
  1. Remove the sausages from their casing. Add the suya seasoning, paprika, minced herb, chili flakes, and salt to taste (Although not compulsory); then mix into the sausage meat without over working the meat.
To roll the scotch eggs
  1. flatten a chunk of the meat mix enough to cover one egg to about a quarter inch thick. Mold the meat around the egg(making sure to dip the tip of your fingers into the water to prevent it from becoming sticky to the feel). Roll the covered egg in between your hands to shape; then set aside and repeat the process for each egg until done.
To prepare for frying, have four bowls ready. One with the ½ cup of corn meal, one with the eggs, one with the 2cups of corn meal. Preheat oven/oil to 300-350 degrees.
  1. Roll each sausage covered egg into the corn meal; then dip into the beaten eggs; then into the corn meal or panko crumbs. Set aside to rest while the oil heats up to 350 degrees. Fry each scotch egg on each side until golden brown; then transfer into the oven for just a few minutes. Let the eggs cool for about 5minutes; then serve with yaji sauce or eat as is :)
Notes
If you do not want to use an oven, you could fry the scotch eggs until golden brown and serve. If you are on #fitfam, you can bake the scotch eggs for about 10minutes on 350 degrees.
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2016/02/suya-pepper-infused-scotch-eggs/