Plantain Scotch egg is not regular, it is Scotch egg with a twist!

A Scotch egg consists of a shelled hard-boiled egg, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. Scotch eggs are commonly eaten cold, typically with salad and pickles.

Scotch eggs are a common picnic food. In the United Kingdom packaged Scotch eggs are available in supermarkets, shops and so on. Miniature versions are also widely available, sold as “mini scotch eggs” “savoury eggs”, “picnic eggs”, “party eggs”, “snack eggs”, “egg bites” or similar. These contain chopped egg or a quail’s egg, rather than a whole chicken egg, and sometimes contain mayonnaise or chopped bacon.

So today we are bringing a twist to the conventional Scotch egg recipe, it is called the ‘plantain Scotch egg’ and this recipe inspiration is handpicked specially from symplinatural.com, a pioneer producer of Authentic W. African ingredients. Sympli products are sourced, produced & packed in Nigeria to guarantee authenticity.

Ingredients

• Sympli Ripe Plantain
• 10 Eggs
• 4 teaspoons of Suya powder
• 1 teaspoon of black pepper
• 1 seasoning cube
• 1 teaspoon of grated ginger
• 125g of Bread crumbs
• 57g flour
• 8 tablespoons of Couscous (optional)

Preparation

Preheat oven to 250 degrees Celcius

Boil 8 eggs for about 7 minutes, peel the eggs and set aside.

In a medium pot, boil Sympli ripe plantains for 5 minutes or till soft, drain water and mash in a mixing bowl.

Add seasoning cube, ginger, black pepper, flour and 2 teaspoons of suya powder to the plantain and combine thoroughly.

In a separate bowl, whisk the last 2 eggs and set aside.

Using a flat plate, mix the couscous with the breadcrumbs and 2 teaspoons of suya powder and set aside. (couscous is used for the extra crunch. Alternatively, you can use garri as well)

Scoop a little of the plantain mash to your hands and mold lightly around an egg. Rub some vegetable oil on your hands so the plantain doesn’t stick to your hands as much.

After molding lightly, dip the molded plantain-egg ball in the whisked egg and then roll in the breadcrumbs, roll again in the egg whisk, now roll in couscous and set aside.

Place neatly on a baking pan and bake for 7 minutes, take out and brush oil evenly on each scotch egg and bake again for another 5 minutes.

Allow it rest a bit but whilst staying warm serve with hot sauce.