Nigerian fish roll
Chef Lola's Kitchen · ♥ 679 likes · 79.6K views · 6 min video
Read about other fish in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole green onions
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp salt
- 6–8 tbsp water
- canned mackerel fish
Mash and mix the mackerel with the green onions and cayenne pepper with a fork until well combined; set aside.
- kaya npepe
- 2½ cup all purpose flour
- 4 tbsp margarine
In a large bowl combine the flour, sugar, baking powder, salt and margarine; rub the margarine in with the fingers for a minute or two until crumbly.
- 1 whole egg
Mix in the egg until absorbed, then add water a little at a time, mixing after each, until a workable dough forms, neither very soft nor very hard.
Egg and water to a workable dough
Knead on the work surface 3 to 5 minutes, cover and rest about 5 minutes.
Roll out, in two pieces if large, to about 1/8 inch thick and cut into small rectangles.
Rolling and cutting rectangles
Fill each rectangle with 1 to 1 1/2 tablespoons of fish, roll up tightly and seal the edge so the fish is not exposed to the oil.