Nigerian Egg Roll
Nigeria
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
The Nigerian egg roll is a whole hard cooked egg wrapped in a slightly sweet dough and deep fried, and it has nothing to do with the Chinese egg roll beyond the name. The closest comparison is a Scotch egg, with dough in place of sausage meat, and the resemblance ends at the structure. It is street food and travel food. Egg rolls are sold from glass cases at bus stops, from hawkers' trays in traffic, and from the small kiosks that cluster around Lagos offices, and they exist because they solve a specific problem: something substantial, cheap and self contained that can be eaten with one hand in a stationary car. Anyone who has spent time in Lagos traffic understands the appeal without further explanation. The dough is what makes it Nigerian rather than generic. Flour, baking powder, sugar, margarine and nutmeg produce something between a bread and a cake, faintly sweet against the plain salted egg inside, and that sweet and savoury combination is a Nigerian snack signature that also runs through buns, puff puff and chin chin. It is eaten with tea, fruit juice or chilled zobo, and it is substantial enough that people eat it as breakfast or lunch rather than as a snack.
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In a mixing bowl, combine the flour, baking powder, sugar, nutmeg and salt, and mix well.
Add the beaten egg and margarine to the dry mixture. Mix until the margarine is well incorporated and the mixture resembles coarse crumbs.
Gradually add water while kneading, to form a slightly wet, soft dough. Knead on a floured surface for 5 to 7 minutes until smooth and elastic.
Return the dough to the bowl, cover with a damp cloth and leave to rest for 15 to 20 minutes.
Peel the boiled eggs and set them aside.
Divide the rested dough into equal portions, each slightly larger than a boiled egg.
Flatten a portion on your palm, place a boiled egg in the centre and wrap the dough around it, sealing it completely. Repeat for all the eggs.
Heat the oil in a deep pot over medium heat, deep enough to submerge the egg rolls completely.
Lower the egg rolls in seam side down, frying in batches. Turn occasionally for even browning, until golden brown and crisp.
Lift out with a slotted spoon and drain on paper towels. Cool for a few minutes.
Serve with tea, fruit juice or zobo.
Notes personnelles de Deborah Olayiwola4 avis
In Silver Spring it is hard to find the right margarine so I just got regular butter from the international market on Georgia Ave. Adding that 1/2 tsp of nutmeg gives the dough this exact smell from my youth, franchement! I rested my dough for 20 minutes like you said and it wrapped around the peeled boiled eggs without tearing at all.
abi this nutmeg is the real secret o. I picked up everything from the African shop near Erdington here in Birmingham. My dough was a bit too wet when adding the full cup of water so I dusted my hands with flour while kneading for the 7 minutes. Deep fried golden brown and e sweet sha, husband loved it.
Made these as a pre-braai snack since good vetkoek is impossible to find in LA. The 1/2 teaspoon nutmeg in the flour mixture is absolute magic. I measured out the 2 tbsp margarine precisely, but my dough needed slightly less than the 1 cup of water to get elastic after kneading. Absolutely lekker.
We dont have these in Zim, we are more about sadza and meat pies, but my colleague suggested I try making them. Found all ingredients easily in Bury Park in Luton. I was worried the dough around the boiled egg wouldnt cook through in the oil, but keeping the flame low helped. A bit too sweet for my taste with 2 1/2 tablespoons sugar so ill cut that back next time.