African Fish Roll (Fish pie) — a popular West African street food – specifically in Cameroon, Nigeria and Ghana that is made with some sort of shortcut pastry filled with sardines and spices. These fried fish pies are crunchy, slightly sweet, spicy and oh so good!!
Over the years I have tried several times to make African fish pie or fish roll, as it’s commonly called in Cameroon, but was extremely disappointed at the results. Then, one of my aunts said casually, “Well, it is just puff-puff mixture with butter and sardines” and it hit me “Duh! That’s it! I decided to try my hand again at this recipe and after several disastrous results I came up with one am proud to share.
An African fish pie is a popular West African streetfood – specifically in Cameroon, Nigeria and Ghana that is made with some sort of shortcut pastry fill with sardines and spices. In Cameroon, it is rolled up, while in other countries it is made in the shape of meat pie (empanadas).
These tasty snacks are deep fried not baked; however for a healthy version you can bake them. The baked version would taste slightly different from the deep fried version. To be honest…there is no comparison, fried fish pie is crunchy, slightly sweet, spicy and oh so good.
It is really all the rage for adults and kids, who would hurriedly leave school, in an attempt to get a piece from the ladies selling it, at the entrance of the school. It is more convenient to buy from the street vendors than make it at home in Africa.
Maybe because it is looked down as “poor man’s” snack. Meat pies are the “rich man‘s version. Africans living abroad would classify it as a” MUST EAT” at parties – it flies off the table.
This version of fish pie is made with canned sardines in tomato chilli sauce , slowly simmered with onions and a little bit of curry until all the liquid has evaporated. Then the mixture is folded in the pastry and deep fried until golden brown.
It is somewhat tedious to make, but is worth it at the end. Do make it!!!
Watch How to Make It
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African Fish Roll (Fish Pie)
Ingredients
Filling
- 1 can sardines in chili tomato sauce 15oz or 425gram
- ½ medium onion chopped
- ½ teaspoon parsley
- ¼ teaspoon curry powder
Dough
- 1 cup plus 2 tablespoon water
- 1¼ teaspoon yeast
- 2 ½ tablespoons or 30grams sugar
- ½ tablespoon salt
- 4 cups or 500grams flour All Purpose Flour
- 5 oz or 142g unsalted butter margarine
Instructions
- Drain half of the tomato sauce from the mackerel and place in a medium sauce pan. Then add the onions, curry powder and let it simmer for about 10-15 minutes until almost all the liquid has evaporated , add parsley . Stir and simmer for about 2 more minutes. Set aside and let it cool.
- In a large bowl add the warm water, and yeast. Set aside for 5 minutes
- Using a stand mixer or by hand, mix the flour, sugar, salt, then add margarine, mix well until the ingredients have been fully incorporated.
- Then add the yeast mixture to the flour mixture and mix for about a minute
- Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth
- Cover and let it sit for 30 to 45 minutes.
- Divide dough into 1 -2 ounce each- you will have about 25 -35 each depending on the weight.
- On a lightly floured work surface, using a rolling pin, roll out the each 2 ounce dough until ½” larger in diameter.
- Then place a teaspoon of fish mixture and roll it up. Repeat the process. Set aside the fish pie
- Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot but not smoking.
- Scoop up the batter with a spoon preferably and fry in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy fish pies)
- Using a slotted spoon, remove the fish pie and place them on paper towels.
- Serve warm or at room temperature.
Nutrition Information:
Roseline says
Pls I will u to teach me how to make nigeria fish pie.
Chichi says
oh wow, love this recipe. I so love meat pie and this fish pie looks really delicious . I’m so glad i’ve found a blogger who blogs about African food. Pinning!!!!
Mimi Thompson says
Immaculate thank u so much for this I had looked for it to no avail.i tried yours twice and it came out great.my aunt,my husband,my kids I mean everybody wants to eat it everyday for breakfast thanks a million I really appreciate your blog.keep it up and remain bless.
ImmaculateBites says
Thanks Mimi , so glad to hear it was a hit with your family.
Honora says
Thank you soooo much Immaculate. You are the best. I had been dreaming of fish rolls ever since I live in Germany. Tried them on Saturday and have done 2 kg flour since then. My kids just love them…stay blessed my dear
ImmaculateBites says
Honora, I know what you mean, I dreamt about them for years till I decided to just go for it. I am so glad this recipe worked out for you. Thanks for the feedback, always appreciated.
miriam says
Thanks so much for your recipe s. I did the egg roll and am actually selling at my outfit. Will try d fish roll but will make my own sauce in mackerel. Will let u know how it turned out. U are great. God bless.
ojeikhodion blessing bolatito says
Thanks alot for the recipe, i have tried it with yeast and it was too soft, should i use baking powder instead?
ImmaculateBites says
You can use baking powder. However, the problem definitely is in the ingredients. Double check your measurements, make sure you are using standard measuring cups and spoons. let me know how if this helps.
Dodo says
Hi Immaculate,
Can you kindly specify the type of flour (self raising or plain) used for the fish rolls. Lovely easy to follow receipe, desperate to try it. Keep up the good work!
ImmaculateBites says
Recipe updated. Let me know how it works for you.
ImmaculateBites says
Lyn, recipe has been updated .
Lyn says
Dear Immaculate,
I want to also try the recipe.I would love to now the measurement of Flour and Sugar in Grams.
lilian says
Dear Immaculate,
I want to try the recipe can I but buy shortcut pastry in the shops…you know the ones already made for pies in the grocery shops.
Thanks
ImmaculateBites says
Lilian, if you are press for time you can use it. However, it taste more authentic with homemade dough.
Kate says
Imma, your recipe was so easy to follow. I used baking powder instead of yeast but this came out so good! Munching now:)
Aunty Mams
ImmaculateBites says
I am so glad you enjoyed it Aunty Mams .Maybe, I might try them with baking powder. -always looking for any excuse to make these. However, my waistline tells me not too. Thanks for taking the time to leave a comment.
Chommy says
Hello Miss Immaculate i tried dis now but my own no follow at all, y d body of my fishrol no smoth at al wetin causam abi i no put bakn powder or wat infact i dey ves wel wel bcos d one i dey buy 4my nebo dey sweet wel wel n d body dey smoth so corect me cos i dey ves 4u n d fish pie bye bye
Pascaline says
Hi Immaculate,
As most of the other ladies have commented, this is a God sent. I have always love fish roll as we know it in Cameroon from my primary and secondary school days. Making it is something I have never tried. After revisiting memory at a Cameroonian occasion yesterday, I decided I needed to be able to do it for my own purposes. I am definitely going to try this shortly. I just know this will definitely be worthwhile
Africanbites says
Pascaline, fish roll is a labor of love and so worth it! It definitely would send back memory lane. Let me know how you like it and thank you for taking the time to comment- so greatly appreciate it!
mercy says
Thanks for this recipe, delicious but had the problem of it falling apart and absorbing extra oil. But it maybe because I did not follow exact measurements. God bless and good job
Gisele says
I had the same problem (falling apart). When you roll the fish roll, brush a little water on the tip of the top flap so that it sticks to the dough. That worked for me.
Absorbing oil is an issue with temperature of the oil you used to fry the fish roll. Increase temperature will give you less absorbance. But be careful because if you increase it too much, it will burn the fish roll without fully cooking the dough inside.
mercy says
Thanks Gisele. It worked! Made some today and they were great! God bless
Gisele says
God bless you! I’m Cameroonian, and my mom taught me how to cook. There are very few Cameroonian cookbooks, so I can only rely on what my mom knows. But since you have this website, I can learn how to cook more things.
You are awesome 🙂
Africanbites says
I agree with you about too few Cameroonian cookbooks ,if any at all. Hope you let me know how you like these recipes. Thanks for stopping by!
Ndah says
This is such a good thought. Imma, have you thought about doing this? An African cookbook even if not Cameroonian. That would be quite a thing. I’d definitely buy!
ImmaculateBites says
Am entertaining the idea, been putting a few recipes together. Hopefully by fall. Thanks for taking the time to share this with me.