• 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)


How to Prepare Plantain Scotch Eggs

Pre heat 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.