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Fish Roll Recipe – Nigerian deep fried fish snack




For the dough
1 tbsp. sugar
3 tbsp. yeast
3 cups flour
1/2 cup magarine
1 cup water

For the Filling

1 fresh fish (i used mackerel a.k.a titus)
1 onion (pureed)
1/2 tsp. 2 curry powder
1 tbsp. chili powder
4 cups cooking oil (for deep frying)
Salt to taste
1 cup water
Calories per serving: 0
Fat per serving: 0

Step 1: To begin, you first proof the yeast. To do that, you add the sugar into a small bowl of water (1 cup) and add the yeast. This is done to check if the yeast is still alive and usable for the recipe. If the yeast begins to rise and froth, you’re good to go.

Step 2: In a mixing bowl, Add the flour, margarine and salt to taste. Mix to combine everything together then gently add the yeast liquid into the bowl. Mix to form a pliable dough then cover the bowl with the dough and leave to stand for 30 mins to rise. While the dough rises, lets make the fish roll filling.

Step 3: Place the rinsed fish in an empty pot. Add the onion (pureed), salt to taste, curry powder and chili powder. Add a little water and leave to steam to 5 minutes. Remove the fish from the fish stock and remove the bones within. Mash up the fish and set this aside.

Step 4: Pour about 2 tbsp. of cooking oil into an empty pot and add the mashed fish. Add extra pepper (optional) and mix. Stir fry for about 3-5 minutes on low heat. Set this aside.

Step 5: Flour your working surface, transfer the dough onto the working surface and then knead. Divide the dough into 10 and roll into small balls. take one ball of dough and roll out with a rolling pin. Add the fish filling and roll up. Seal the rolls by dipping the tip of your finger in water and rubbing at the edge of the roll. This would prevent it from opening once it gets into the hot oil

Step 6: In an empty pan, Heat up the cooking oil till it gets very hot then drop the fish rolls into the oil. Fry till golden brown, then remove from the oil and drain on a paper towel. Serve with a chilled drink as a snack.

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Recipe for Banana Bread





4.5 tablespoons of butter, softened

2 ripe bananas

2 eggs

2/3 cup of sugar

a pinch of salt

1 1/3 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder


Mash the bananas till it’s smooth.

Whisk the eggs and set aside.

Mix all your dry ingredients except the sugar and set aside

Mix the butter, egg and sugar and cream it. Add the mashed bananas to this mixture and mix till smooth.

Pour the wet ingredients to the bowl of the dry ingredients and mix thoroughly till smooth incorporating air as you mix.

Pre-Heat the oven to 375F, grease the pan and pour in your mixture and place in the oven. It should take roughly 25-30 minutes to bake fully. To make sure it’s ready, stick a toothpick in it and if the toothpick comes out clear you are good to go. Allow to cool for a bit and serve 🙂

P.S: If you would be adding walnuts, currants or chocolate chips, add it to the mixture before pouring it into the pan while you are incorporating air.

banana bread mixture
banana bread recipe
moist banana bread recipe











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Recipe for Akara Pancake





A Cup of Bean Flour

1 egg white

1/4 bulb of Onion

1 Scotch Bonnet Pepper

Half of a Seasoning cube

1/2 cup of water

1 Tablespoon of Vegetable Oil


For Egg White Omelette

3 Egg Whites

A handful of chopped Spring Onion

1 Tablespoon of chopped parsley

Half of Yellow Pepper

1/2 of Red Bell Pepper

Half of a bulb of Red Onion

1/2 of an Avocado

2 small Tomatoes

One Tablespoon of Vegetable Oil

1 Seasoning cube

1/2 teaspoon of black pepper


In a bowl, mix your bean flour, blended onion and pepper, egg white, seasoning cube and water.

In a pan with heated oil, scoop the akara pancake mix into the pan and allow to brown on both sides.

Flip pancake on each side to make sure it cooks.

For the Egg White Omelette

Chop your vegetables and set aside.

Whisk your eggs, season with seasoning cube and black pepper and set aside.

Heat up your pan and stir fry the vegetables on medium heat for one minute.

Pour in your eggs and stir fry with the vegetables and allow the eggs to set.

Chop up your avocado and mix with your egg white omelette to serve with the akara pancake.













akara pancake

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Ham & Pea Pancakes





  • 1½ cup Golden Cloud Flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 large eggs
  • 1½c buttermilk
  • 220 g ham
  • 1 can KOO Fresh Garden Peas, rinsed and drained
  • 4 tbsp unsalted butter
  • 1 tbsp chopped fresh chives


Large measuring cup or bowl, whisk, large non-stick pan


  1. In a large measuring cup or bowl, whisk together the flour, sugar, baking powder, bicarb, and salt.
  2. In a separate bowl, whisk together the eggs and buttermilk. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated. Stir in the ham and peas.
  3. Heat a large non-stick pan over medium-low heat. Check the heat by sprinkling the skillet with water – when the water bubbles and evaporates immediately, pour 3 x ¼ cups of batter into the pan.
  4. Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes. Using a spatula, peek under the pancakes to check if they are golden brown then carefully flip them.
  5. Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with remaining batter.
  6. In a small bowl, combine the butter and chives; serve with the pancakes.

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