Scotch Eggs

The Tilapia got Warren thinking of other Cameroonian delicacies that he missed, so he woke up with Scotch Eggs on his mind. "You never had a Scotch egg?" he asked me a billion times while making them.

"They didn't serve them in my province," I responded a billion times.

Traditional Scotch eggs are hard-boiled eggs wrapped in sausage and deep fried. In Cameroon, they were hard-boiled eggs battered in beignet mix and deep fried--a true melange of the English and French cultures left behind by colonialists.

Still hungover from my deep fried Snickers experience at the fair, I was a little nervous about this culinary endeavor.




I have to say that they were actually pretty good--especially with spicy pepper sauce. The breading was more bread-like than beignet-like and not reminiscent of fair food at all. The monkeys even liked these!