Nigerian Scotch Egg

What we know so far

The scotch egg is British by birth and Nigerian by adoption: a hard-boiled egg wrapped in seasoned sausage meat, rolled in flour, egg and breadcrumbs and deep-fried until golden. In Nigeria it is a bakery and pastry-shop snack sold next to meat pie and sausage roll, a small chop at parties, and a student business at every university gate. The Nigerian version is spiced harder than the English one, with thyme, nutmeg, black pepper, cayenne and a stock cube in the meat, and it is fried rather than baked.

The draft was written from 3 published sources and holds 11 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting