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)
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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:
Delmina says
Hi Immaculate, thanks for the recipe. But also wanted to inquire if U can substitute and use self raising flour and reduce the amount of yeast used?
Thanks
ImmaculateBites says
I would say go easy on the yeast- use very little. Too much yeast would make it absorb a lot of oil. Consequently making the fish roll soggy or make it fall apart. Hope this helps.
Asabert says
Hi Immaculate I was so happy to see your website I prepared some fish roll today for my first time thanks to you. It came out too puffy though I think my yeast was a little more than require but overall was good. I also prepared some doughnut last week base on the recipe you have here but mine soak a lot of oil and am not sure why. Again thanks
ImmaculateBites says
Double check your ingredients and measurements.And then make sure the frying pan is at the right heat before frying . I always try one out and adjust according.
julian funke says
pls help me out’ my meat pie doesn’t come out brown it’s always white’ I don’t know y maybe bcos I use a local charcoal oven. pls how can u help me out?
ImmaculateBites says
Hi Julian, Here are a few suggestions- cook it up a little bit longer brush, the top with egg yolk or it might just have to do with your oven. I have never used a charcoal oven so I wouldn’t be able to offer any suggestions .
julian funke says
hello dear I love Ur site.
bunmi bello says
Bunmi,
Thank you very much for this recipe i will try it and get back to you. God bless you ma.
ImmaculateBites says
Hi Bunmi! Let me know how it turns out . Thanks!
Joanna says
Hey, amazing recipe! One quick question, don’t I need to use egg for the dough??? Thanks,
Joanna
ImmaculateBites says
Hi Joanna! No you don’t for this recipe.
ChiO says
Ahhhh Geisha! Brings back good memories of high school days in Nigeria.
onorine says
First I want to thank u for putting up this recipe.ive been looking for it but cldnt get a better one.so I found this n decided to try it.At first when I use the yeast my rolls were just falling apart when frying.I decided to try the baking powder it came out well.got such a great taste.thank u so much for the upload.really loved it.
ImmaculateBites says
Hi Onorine! Thanks for the feedback.
Rosemary says
Imma! Even I was searching 4 the perfect fish roll ,gest who came up,u!what I did first was that I went through all the comments decided to use yr recipe ever since anyone who eats my fish want to know how I do it.Good job
Magy says
Hi I love the recipe, just some of my rolls don’t cook all the way through the middle piece of the roll and they get really big, am I rolling it too much? Or maybe I used too much dough? I get a pretty small piece to start with but they end up big anyways lol they look exactly like the picture but very large.Thank you!
ImmaculateBites says
Magy, thanks for the feedback. Here are few suggestions for you. Try lowering your cooking temp when you fry next time. Other things you should consider doing is rolling the dough and freezing before frying or cutting back on the resting time . Hopes it works.
Binagara says
Did it it came out lovely thank you
ImmaculateBites says
Glad you liked it.
bill says
Hi Immaculate, you are doing an excellent job. i really appreciate all you are doing. Perfect!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
ImmaculateBites says
Thanks Bill
Cher says
Hi Imma! What quantity of baking powder should be used if I dnt want to use yeast. I tried this but it hard some bubbles on the surface, was hard and crunchy. Thanks
ImmaculateBites says
Sorry to hear about that , I would probably attribute that to the yeast- double check your yeast.Use 1 1/2 spoon
Riya says
Amazing recipe elaborately explained. Thanks for sharing.
ImmaculateBites says
Thanks Riya
Florence says
Immaculate, your recipes are awesome. Am still facing challenges on fish roll. I cannot get mine smooth and tide. So when I start frying it comes apart. Please help!!
ImmaculateBites says
Ok, here is something I think could work for you. You can try sealing with a flour paste( combine 3/4 cup flour and 2-4 tablespoons water). Let me know how it works for you.