Sausage Rolls
Sausage Rolls are a typical Nigerian snack made from ground sausage meat and pastry which is then baked. Sausage Rolls are not unique to Nigeria but are extremely popular in the country and almost every fast food restaurant in Nigeria has their version of Sausage Rolls. A more popular version of the snack is known as Gala and is often sold by the roadside and on the streets by hawkers.
If you grew up in Nigeria or live there now, you must have heard hawkers shout ‘Gala, Gala, Gala!’ three times in succession, lol. I won’t lie, do ajebo and say I never ate it; I did, but never quite liked it. The wrapper was somewhat greasy and the snack itself was mostly dough and some type of sausage meat. I couldn’t tell you what kind of meat it was though, lol.
My favorite sausage in Nigeria was Satis beef sausage (was it really beef though? lol) and I don’t think it’s produced anymore and I remember when I first came to the States, I always looked for that Satis taste in almost every sausage I tried, but nothing could duplicate it. Satis was some good sausage though, mmmhmmm! (Please read the notes for more info!)
To learn how to make Sausage Rolls, here’s what you’ll need:
| Prep Time: 15 mins |
Cook Time: 40 mins |
Difficulty: Easy | Yield: 12-14 |
- 1 Jimmy Dean roll sausage
- 3 cups all purpose flour
- 2 sticks butter
- 1/3 cup water OR 3-5 tbsps water
- 1/2 tsp table salt
- 1/2 tsp Curry Powder
- Small piece fresh ginger, grated
- 1/2 knorr cube OR 1 maggi cube
- 1 egg, whisked
- Water, for sealing
1. In a large bowl, add flour & salt
2. Cut butter into flour
3. Using fingers, work butter into flour till it looks like breadcrumbs
4. Add water in increments and using fingers, begin kneading till it forms an uneven ball
5. Continue kneading with fingers till dough becomes smoother
6. Set dough aside & begin working with ground sausage meat
7. Remove meat from wrapper, add to bowl
8. Peel and grate fresh ginger
9. Add grated ginger along with spices
10. Work spices/seasonings into ground sausage meat
11. Set aside, return to dough and divide into two parts
12. Roll one half of dough into a long sheet
13. Cut uneven edges of left side (whatever side is facing you) & add to rest of dough in bowl
14. Add flour to your hands, scoop some sausage meat into hands & roll meat into a slightly thick log
15. Add rolled sausage meat 1-2 inches from edge of dough
16. Gently lift cut edge (facing you) over sausage meat
17. Roll part with sausage once more to make it secure
18. Cut off extra dough as in step 13
19. Dip one finger in water & swipe edge, roll dough over part with water to seal edges
20. Cut off front and end bits of rolled dough that have no sausage
21. Start cutting log of sausage & dough into sausage rolls (see notes for length measurements!)
22. Use first cut sausage roll to gauge measurement & cut the rest into sausage rolls
23. Using a sharp knife, make three slashes across top of sausage rolls
24. Repeat steps 12 through 24 for remaining dough and sausage meat *5-10 mins before you’re done, pre-heat oven to 350 degrees*
25. Once done, transfer sausage rolls to baking pan layered with foil, wax paper and sprinkle some flour (in that order)
26. Break and whisk egg, use a basting brush to brush egg on sausage rolls
27. Transfer baking pan to oven, reduce heat to 325 degrees and let bake for 30-40 minutes till sausage is cooked
28. Once done, remove from oven
29. Let cool for 10 minutes before removing from wax paper
30. Transfer to serving plate & you’re done!
Notes:
- To season the ground sausage meat, you don’t have to add grated ginger or any other spices for that matter. Some of the ground sausage packs already come pre-seasoned and as you can see on the wrapper of the one I used (second photo), it says ‘hot,’ so it’s probably already mildly seasoned.
- I do think adding your own spices gives it an extra kick that makes it stand out even more.
- Even though the wrapper says ‘hot,’ I’ve come to learn that it doesn’t fall into the same category as what Nigerians would define as hot.
- When working with the dough, you can divide it into three or four parts if two parts is a bit too much to start with.
- When rolling out the dough initially, you want to roll it out into a long shape, not wide. Long, because the length of it is what you need not the width, as width will give you too much dough around the edges, even if you cut it off. It will also make it shorter and you’d have to keep rolling out more and more dough to cut into sausage rolls.
- To roll out the sausage meat, add flour to your palms, scoop some meat into your hands and roll between your palms till it begins to stretch out into a long roll. You don’t want it too thick or thin.
- When you’ve added the sausage meat and you’re ready to cut into sausage rolls, to gauge how long or short you want it is really up to you. I don’t like too long (like the length of Gala) and I don’t like too short that it’s too short. A medium length usually works best for me, however you can go short, medium or long.
- Visually gauge where you want to make the first cut for the first sausage roll; place your knife before cutting to see if you’re satisfied with that length.
- Use the first cut sausage roll to gauge the length of the rest by placing it at the side of the log filled with sausage meat.
- Inevitably, you will end up with some mini sausage rolls based on your initial length. This is fine and actually serves to help you check the sausage rolls to see if the meat is cooked through instead of having to cut through an entire whole sausage roll.
- Making three slashes across the top is not only aesthetically pleasing, but it also helps the meat cook a bit faster (when you slash it all the way through the dough till you see meat), lets air escape and also helps it cool a bit quicker when it’s finally done.
- Starting off the oven temperature at 350 degrees and reducing it to 325 degrees is done to enable the meat cook thoroughly. If you leave the oven temperature at 350 degrees, the sausage rolls will still cook, but outside and edges will cook faster than the inner part. Reducing it to 325 degrees will give more even cooking.
- Using a whisked egg to brush the tops of the rolls is just to give it a golden look and add some sheen to it.
- Once the sausage cooks, it is normal for it to shrink a bit, that’s why you want to be generous right off the bat, instead of skimping on the meat!
Substitutes:
- If you don’t eat/like pork sausage, you can use beef sausage or a mix of beef/turkey.
- There are other brands of roll sausage you can use and they all come in the same shape as the one in the second photo.
- You can use 1/2 a knorr cube or 1 maggi cube or leave it out if you feel it’s not necessary.
Serving Suggestions:
Make some tea/coffee, eat for breakfast or have as a quick snack with some soda/mineral!
Enjoy…
*are you reading this line?! ahh, you’re too wonderful!*
Sausage Rolls,
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102 Responses to "Sausage Rolls"
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Another winner!!! I am more of a pie person but these certainly look better than what is sold here and I am sure will taste waaaay better.
Anything/dish/dishes for Xmas?
Hey lady!
Thank you! Yup, I’m also more of a pie person. Stuff I’m cooking on Xmas day, I’ve already featured before, unless of course I decide to make something new, then I’ll feature it in time :)
I was checking out your blog the other day and gosh, have I said how much I love your work. If you were here, I’d totally be in your store on a regular!
Yetunde has come again! In fact I am making this for Xmas. My home go hear am! A lot of baking- flour, fish, etcetra.
Lol, your christmas menu sounds nice o, be sure to ship my own o ;)
Looks yum!
Will definitely be trying this out!
Hey Fran!
Thank you! Hope you like :)
E ke alleluya. An update at last. ;)
Lol, wienna, wienna, na you biko! ;)
these look so good..i have a weakness for all our naija snack foods, i’ve never made sausage rolls before though..i will try your recipe out when im off.
happy holidays dear to you and your family.
Hey lady!
How u dey? Oh, these were so good, definitely a must try! Happy holidays to you and your family too!!
Ohh these look really good and easy! I would try them over the holidays! Merry Christmas hun!
Hey lady!
Mmmmhmmm, they were so good, give it a whirl! Merry Christmas to you too!!
Just finished making this.. its in the oven! cant wait to taste it thanks!!
Hey Doyin!
Yay! I’m sure it’ll turn out great! If you can, please take a photo and send it to me, I’d like to see!
I stumbled upon your blog and I’m loving the layout and recipes.
I’ll definitely be trying these out. Great job
Hey lady!
Yay! Glad you’re loving the blog! Let me know how it goes!
Thank you and hope to see you around more!
I just made mine following your instructions..they tasted so great..the only thing was the roll was hard…any suggestions on how to avoid this in the future? Thank you for all your recipes. .may God continue to butter your bread….Happy new year in advance
Hey Bookie!
A hard roll most likely means not enough butter, so maybe there was a bit more flour than necessary. Next go round, try using more butter, start with 1/2 a stick of butter. You want the dough to be soft and pliable before you start rolling it out, so, even if it feels a bit too soft, more than likely, it will come out okay. Hope that helps!
AMEN, thank you and you’re so very welcome!
Happy New Year to you too!
Very nice site, thanks so much for posting. Your site is an answer to prayers. God bless ya!
Hey Aanu!
Aww, Thank YOU! :) Hope to see you around more!
Hi Yetunde, happy new year! Hope you had a good holiday, thanks for this recipe..I made some over the holidays and it turned out really good..I’m so excited about making them again :D
Thanks for sharing your recipes :-))
Hey lady!
Happy New Year to you too! Yup, my holidays were fun and restful. Hope yours went well too.
Yay!! I’m glad the recipe turned out great AND you want to make them again, double yay for that ;)
You’re very welcome!
This looks sooooo good & yummy. Thanks for keeping it real.
Hey!
Glad you like! :)
Very lovely and easy recipes to make with precise instructions.Thanks a lot:)
Hey Katie!
You’re welcome! Glad you’re finding the recipes helpful :)
Thanks alot for the step to step instruction on the sausage roll, can’t wait to try it. Am I to use self raising flour or plain flour?
Thanks.
Hey Lara!
You’re very welcome! Plain flour should work just fine.
Tried the sausage rolls today,turned out good.Thanks
Hey Bola!
Yay! I’m glad it turned out great ;)
I like it
Yay! ;)
Hi Yetunde….Thanks a bunch for this!
I used to bake a lot back in the day….but i couldn’t remember how to go about it again. I developed a craving a few days ago and decided to search out recipes….your recipe truly rocks!!!
p.s
I just baked mine, but the dough came out a little hard….i used a lot of butter, so i don’t think that’s the problem. I want to make it better next time….
Hey Diane!
You’re very welcome! If the dough came out hard and you used a lot of butter, I can only think that maybe it was a bit too much flour in relation to the butter or perhaps it was baked a tad too long, thereby drying it out a little bit.
If you make it again, you want the flour to butter ratio to be balanced, so your dough is just right.
Hope that helps!
Hey Yetunde, you’re awesome! My sister (Diane) found your recipe and emailed it to me. So we both decide to try it out…..havn’t done it for so long. Long story cut short…hers turned out looking perfect (but too hard)….while mines turned out tasting perfect (not too cute). So we called it even lol! We’re fans of a good cook with good sense of humour!
Hey Linda!
Aww, lol, I love that, you both are too awesome! Did you take photos? I’d like to see! ;)
Hi Yetunde,
So I made some sausage rolls again but this time I used fish for one batch and ground beef for the other and it turned out alright. I just feel a rubbery texture not sure why but I didnt want it too dry so I took it out the oven after 40mins.
And oh! I used your recipe and also made akara! Sumptuous! It took me two tries tho, the first time the mixture just melted in the oil. Had to blend more beans(ahhh) to add to the old mix, I think it wasnt smooth the first time. I’m sending pictures to you. Thanks lady!
Sorry whats your email addy, I cant seem to find it
For photo submissions, submit@avartsycooking.com and for questions, suggestions, comments, yetunde@avartsycooking.com
Looking forward to seeing the photos!
Hey Linda!
Was it a rubbery texture for the fish, beef or both? I’d love to see photos!
You’re welcome ;)
Hello Yetunde,
Love your website, especially the pictures. I noticed that there is too much oil when baking the sausage roll. I am guessing the oil comes from the sausage. Any solution to that. Thanks for your help.
Hey Tolu!
Thank you!! The (brand of) sausage you’re using probably has a higher fat content, so I’d recommend purchasing one that is a bit leaner and states so on the packaging. It’ll use words like ‘lean,’ 20% less fat or something along those lines, pork will typically have more fat. If you can’t find that, you can use a mix of the type of sausage you already bought and maybe beef sausage. If you can’t find beef sausage, turkey sausage might be your best bet; while it’s leaner, it’s also a tad drier, so be sure not to bake it longer than is needed.
Finally, if you can only get pork sausage, I’d recommend adding some very fine breadcrumbs to the mixture as that should absorb some of the excess fat.
Hope that helps!!
hello i do appreciate your site, you’ve made baking easier for me.
Hey Ify!
Thank you! Glad it’s made baking easier for you :)
Hope to see you around more!
This looks so good! I’ll have to try it! I would like to request the recipe for Fish Roll. I have been looking online for years and still can’t find it :( You don’t even have to make it or post it with pictures, you can just send me the recipe if you have it :) Thanks and hope you’re all unpacked!
P.S. Your request a recipe page was not sending when I tried it so had to my request on here. Please forgive me :)
Hey Bolanle!
I’m sure you’ll like it! Quite a few people have requested the Fish Roll recipe (you’re not alone!), I have it on my list, so will post a recipe for it sometime in April. No recipe is complete without photos :) Unpacked? Lol, I wish, still living out of boxes, a big mess I tell you!
I’ll take a look at the request page, it comes to my email anyway, so comment or email is fine :) No worries there, so long as I get it!
Hi Yetunde,
Thanks for the recipe! I tried it last week and it was pretty easy to make, and a big hit with my friends. Tasted really good too. I think next time, I will make it with hot italian sausage removed from the casing instead of the breakfast sausage, I have a feeling that might taste a closer to the Nigerian sausage rolls :) Plus I feel you on the Satis sausage, no other sausage I have ever tasted has even come close. Thanks for this site, it continues to aspire food and cooking lovers like me ;)
‘Funmi
Hey Funmi!
Yay for it being a big hit! You can use any kind of sausage meat you prefer though. I’m not a fan of Italian sausage meat, but I would use Polish sausage and like you rightly said, remove it from the casing if possible or grind it up. (I actually can’t believe I just thought of using a Polish instead, grr, lol)
Girl, yes! I’ve been unable to find a similar tasting sausage to date. I wonder what kind of meat it was too?
‘Neways, thanks a lot for the kind words, I really appreciate it and hope to see you around a lot more!
(Oh and let me know how the Italian sausage goes!)
Delicious looking and definitely worth trying. Will do.
Hey Tobechi!
Thank you! Let me know how it turns out!
hi yets,tried d puff puff n twas wow! Added a bit of blended onions n pepper.mmmhhh,yummy. All thanks to u.wish I could hug u now. Couldn’t get ground sausage in d local store,only d sausage fingers.can I grind n use dem for d sausage roll?.
Hey Amaka!
Onions and pepper in PuffPuff, wow, that’s a first. It makes me think of Ojojo, a fried wateryam snack with onions and pepper.
Aww, don’t worry, we’ll do (((e-hugs))))! ;)
I imagine you can use sausage fingers and grind them up, but be sure that they’re the raw/uncooked kind, not the pre-cooked ones.
Hope that helps! Let me know how it goes!
this blog is really good and an eyeopener for me! i’m in naija though. I have always had challenges with making my cake fluffy and really nice.it always comes out too heavy or too sugary no matter the suggestion i follow. any tip to help a sis out?….please please
Thank you!
If its too heavy, then its probably more flour than needed making it heavy and dense. If its too sugary, just cut back on the amount of sugar used.
To make it fluffier, try cutting back a tiny bit on the flour, beat the sugar and butter a bit longer or add a small amount of applesauce.
Let me know your new results!
i love this article, it is d best so far. I ll try this out. Thanks for a straight forward instructions. God bless u.
Hey Lizzy!
Thank you! Glad you enjoyed it! Did you try it yet? Let me know if you did!
yes.i luv ur website.they sausage roll is really nice.The only problem i hv is that i can’t get sausage in local shop.So,i wt to ask if i can buy beef meat and cook,blend,add ginger and spice it up and follow the instruction u gv.i will be lookg 4ward 2 hear from u soon.THANKS
Hi!
Thank you! Have you tried local grocery stores? You should be able to get sausage in the casing (like Italian sausage) and just peel the casing off and use the meat if you can’t find the type I used. I wouldn’t recommend blending the beef, it just won’t be the same and you might not really like the results.
Hope that helps!
Good Day Yetunde,
You’re such a darling and am glad i have you, now my people will be eating different snacks. All thanks to you.
Hey lady!
Aww, thank you :) Let me know how they like it!
this look nice. will definately try it out
Hey Judy!
You should! Let me know how it goes!
I tried it and it turned out good. thnx
Hey Judy!
Awesome! You’re always welcome :)
hi yetunde, thank u so much 4 dis blog. It is really helpful. Can you please give d equivalent of d measurement in grams. That’s what we are familiar wit in 9ja ile. Luv u.
Hey Kemistry!
Aww, thank you! Glad you’re finding the blog to be of help!
3 cups of flour = 420 grams
2 sticks of butter = 226 grams
Hope that helps! Let me know if you have any other questions!
ur loyal fan again… i tried this and it was so yummy.. i am slowly working my way down all ur recipes.. have never bought so much flour in my life.. lol.. thanks again
Hey you!
Aww, are you really?! I love that! You’re very welcome :)
Oh, and you have a question another reader asked on your spotlight post…
hey dear,
just answered the question. Didnt even know it was there.
No worries, thanks :)
thanks you made my day.love you………………………………….. what type of cup can be used to measure the flour to get that 420 grams
Hey Grace!
Yay! Glad to be of help! You can use evaporated milk tins to do your measurements if you are unable to come across measuring cups.
This is so nice,been craving nigerian sausage but have been unable to come across dt taste here.can I use self raisinng flour
Hey Bunmi!
Coming across the brand of sausage that will give you the best taste to that back home is the main issue. Just play around with different sausages till you find one that you like. Self raising flour is just flour with salt and baking powder added, so if you really couldn’t find all purpose flour and have only self raising, you can use it, but skip out on the salt in the recipe since the flour already has salt.
The baking powder might give the dough some lift which isn’t really needed, but try it without the salt and see how it goes.
Hope that helps!
Hi Yetty,
Hope you had a beautiful weekend.
Tried this over the weekend, but came out with very dry results.
I think my butter was in excess.
The dough fel abit oily just before I rolled it out and I didn’t know what to do.
Next, it didn’t roll out fine as it just kept “cutting/pullin” apart. Turned out very
crumbly by the time it was done.
Now, tell me what and where I went wrong?
Thanks .
Enjoy a great week ahead.
Aww, sorry your sausage rolls didn’t turn out right! If your dough was dry and crumbly, maybe you didn’t add enough water to moisten the dough before baking it. If the dough felt oily, it could be that the butter/margarine used was too soft. I usually go for butter that is still cold, but able to be cut through easily, so perhaps the butter you used was either at room temperature or possibly even melting at the time of use.
When you use relatively cold fat in the form of butter or margarine, it usually makes for a better dough I’ve come to find. Try refrigerating the butter and bring out about 5-7 minutes before you need it and measure the water carefully, as it is easy to add too much and then end up with dough that is too wet.
You can also let the dough rest for about 15-20 minutes in the fridge before rolling it out to help it roll out easier.
If you try it again with the suggestions, keep me posted on the outcome. Better luck next time! Baking is trial and error, don’t beat yourself up about it!
Hi Yetty,
Still waiting for you.
Enjoy ur day.
Seen my cake response.
Thanks.
Responding now! ;)
Hey Yetunde,
I’m in the UK and somehow stumbled on your site and have been referring people here! Well done! I think it takes a lot of effort to do this and you’re helping a lot of people. I love cooking so always looking for a newer or better way. I make meat pies without spices and have read your recipe here for Nigerian meat pies too – I think it’s horses for courses really so wanting to try this sausage roll recipe without spices. I like Tantalisers sausage rolls but can’t remember whether they have spices lol. Have you tried them? Won’t mind replicating those.
I noticed a few people asking about what cups to use – whatever cup is used for the flour should be used for the butter and it shouldn’t go wrong. My question is this though – shall I assume the meat pie dough can be used for these sausage rolls? If that’s the case I usually use one portion butter to two portions flour. So 500g flour for 250g butter. Please confirm as soon as you can whether it’s the same pastry as want to make some meat pies this weekend so will just make loads more dough for the sausage rolls.
P.s my plan is to get some sausage meat from the butchers – I usually use it for making turkey stuffing at Christmas so hope it works :)
Hey Didi!
Aww, thanks for the referrals! No spices in meat pies? Oh my, how does it taste? I don’t recall every having Tantalizers sausage rolls before, but I would imagine they had some form of spices in them.
I use the same dough for meat pie, chicken pie and sausage rolls, so you shouldn’t have a problem there. If your measurement is what you’ve used and it has always worked, you should be fine for the sausage rolls as well.
Keep me posted on how it turns out, you got me intrigued!
P;ease can the measurement of the butte in this recipe be converted to grammes?
Hey Oluchi!
Apologies, for some reason, your comment escaped me! 2 sticks of butter = 226 grams.
Hope that helps!
Babe.. how now? Abeg do fish roll na? lol…. I’m not sure what kind of fish to use for the filling… maybe titus?
I dey o! Lol, fish roll, one at a time, I’m just now getting to cakes, so I promise fish rolls will be either this month or in September, sorry for the long wait! I would recommend a strong smelling fish, so yup, either titus or mackarel.
So I’m doing fish roll this night… but I’ll use salmon… (should be interesting.. trying to use up some salmon i have at home..) Will keep you posted …
Hey Judith!
Sad it didn’t turn out right, but keep trying!
FAIL :( For some reason… the dough refused to stick together… so sad cos I already envisioned myself eating that fish roll….Anyway… I’m trying to salvage the salmon by forming it into small patties and frying it up…. Maybe next time I should use 2 cups flour to 1 stick butter?
Oh no! If it didn’t stick together, there was probably more flour than butter or moisture in there. Did you follow the measurements for the flour and butter? How did the patties turn out?
Hey Yetunde,
Decided it was time to say THANK YOU as I have used your sausage roll recipe twice now (second time around just went into the oven…..can’t wait…:))
Thank you for all your work….it really brings back strong memories of home (good ol naija…lol). Also, I think it’s really cool you respond to every comment…..
xo
D.
Hey Doris!
Aww, well you’re most welcome! I’d love to see photos, so if you wouldn’t mind taking some to share, I’d appreciate it! I try, if someone can take the time to leave a comment, the least I can do is respond, ya know ;)
Hi, I tried this recipe and I made sure i followed word for word, but my sausage roll turned out to be too sweet. I dont know where I messed up….please advice for next time.
Hey Temi!
Oh no! When you say too sweet, do you mean too salty? I take sweet to involve sugar, honey or ingredients that act as sweeteners and this recipe has none of that. Assuming you meant salty, perhaps you’d have to cut back on the amount of Knorr/Maggi used to season the meat and also check to see if you’re using salted or unsalted butter.
If you’re using salted butter, you don’t need to add salt to the flour, if you’re using unsalted, you can add salt to the flour. Also check to see if the meat you purchased was pre-seasoned? If pre-seasoned, you’d want to cut back on the Knorr.
Hope that provides some clarity, if not let me know!
Fantastic website.love satis too.it is still available as zartech sausages.
Hey there!
Thanks! Oh wow, good to know, I thought they were out of business, do you know if the sausage still tastes the same?
Hi yetunde,
Yes, i meant it was too salty. For my butter, I used “I can’t believe its not butter”…and also for the sausage itself, it didn’t state whether pre-seasoned or not on the package, so I was definitely confused, I could’t find the jimmy dean one you suggested. Next time I plan to make this, I’ll season and cook just a tiny portion of the sausage meat to see how it’ll turn out and tweak it from there, i guess. Thanks for your advice. Hope to make this again soon, and actually enjoy my roll. :-)
Hey!
I checked the sodium amounts in the butter you used and it has 90mg in it, so I’d skip the addition of salt to the flour. For the meat, sometimes, smelling it will help you determine whether it has some salt or none. If it smells sweet to you, it’s probably pre-seasoned, for instance, the brand I used smells sweet, so you know not to be heavy handed with the salt.
Minor modifications and you’ll be on the way to perfect sausage rolls! :) Keep me posted!
Long time yetunde please if I want to use 1kg of flour how many teaspoon of curry powder and how many pieces of ginger can I put in and salt
Heyyy!
1 kg of flour will be about 7 or so cups, but, you need to season the meat with the ginger and curry, not the flour. You can add 1 tsp of salt to the flour, 2, depending on how sharp tasting it is.
For the amount of ginger and curry, it would depend on how much raw meat you’re using. It’s always easier to start off using small quantities and keep adding, as opposed to adding a lot and trying to figure out how to take it out.
Hope that helps!
Hi yetunde have being waiting for your replie since yesterday you av not sent me any
Just replied!
Hi yetunde longtime please if I want to use 1kg of flour for sausage rolls how many pieces of ginger can I use and please how can I preserve it and please do you sprinkle flour on top of the chin chin when you finish cutting it before you fry them this is my second time of asking you and you have not reply me
Hey Bamidele,
I replied yesterday, you should have the response in your inbox. Let me know if you didn’t receive it.