West African Spicy Scotch Eggs Recipe

My dad was good friends with a Liberian gentleman and after coming home from a party he would bring my sister an I plate of African cuisine.  I loved the Scotch egg, at the time I didn’t know the name, but only that it was good.  However, the Scotch egg has its root in London and it is quite possible with an influence from India.  The spicy take on Scotch eggs has the West African influence as this dish is a staple in many of the countries of West Africa -Crystal J, MCCN Editor


  • 3 hard-cooked eggs – chilled
  • 1-cup spicy breakfast sausage meat
  • 1/4-cup flour
  • 1 eggs, beaten
  • 1/4-cup fine bread crumbs
  • 1/4 cup of Chilli sauce
  • Vegetable oil for frying

See Directions

Beef Wellington Recipe

Wikipedia-The origin of the name is unclear.There are theories that suggest that beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some theories go a step further and suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is a noted lack of evidence supporting this. In addition to the dearth of evidence attaching this dish to the famous Duke, the earliest recorded recipe to bear this name appeared in a 1966 cookbook.


Try this tasty Beef Wellington recipe from Tasteofhome.com






·beef tenderloin roast (4 to 5 pounds)




2 cans (10-1/2 ounces each) condensed beef consomme, undiluted

· 2 tablespoons tomato paste

· 1/2 teaspoon beef bouillon granules

· 2 tablespoons butter, softened

· 2 tablespoons all-purpose flour

· 1/2 cup Madeira wine


· 2 cups chopped fresh mushrooms

· 4 shallots, chopped

· 1/4 pound sliced deli ham, chopped

· 1/4 cup minced fresh parsley

· 1 package (17.3 ounces) frozen puff pastry sheets, thawed

· 2 tablespoons milk



· Place the tenderloin in a greased 15-in. x 10-in. x 1-in. baking pan; fold ends under tenderloin. Bake, uncovered, at 475° for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled.

· For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups.

· Combine butter and flour until smooth. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside.

· For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring occasionally. Stir in the parsley; cook 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside.

· On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles. Cut smaller rectangle into a 6-in. x 3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal. Transfer to an ungreased baking sheet.

· Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer than the tenderloin; place over the meat. Brush pastry edges with milk; fold edges under meat.

· Bake, uncovered, at 425° for 40 minutes (meat will be medium); cover lightly with foil if needed. Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin. Yield: 12-16 servings.