* Percent Daily Values are based on a 2000 calorie diet.
Jollof rice balls with scotch bonnet sauce
West Africa meets Italy in these arancini balls
Cook Time2 hourshrs
Total Time2 hourshrs
Course: Main Course, starter
Cuisine: African, Italian
Servings: 8
Calories: 505kcal
Author: Big Zuu
Equipment
Saucepan
Deep-fat fryer
Casserole dish
Ingredients
400gleftover Mumma Zuu’s Jollof Rice (see below)
60gmozzarellacut into 8 pieces and drained well
1.5lvegetable oil, for deep-frying
50gplain flour
2eggsbeaten
50gpanko breadcrumbs
1quantity of Scotch Bonnet Sauce (see below)
For Mumma Zuu’s Jollof Rice:
800glamb legdiced
3tbspAll Purpose seasonng
1lvegetable oil, for deep frying
1oniondiced
4garlic clovescrushed
1 - 2Scotch bonnet chilliesdepending on how hot you like it, chopped or whole
4tbsptomato paste
600gplum tomatoeschopped
4Maggi or other vegetable stock cubescrushed
2bay leaves
Pinch each of white pepper and ground black pepper
500gbasmatic ricerinsed
salt
For the Scotch Bonnet Sauce:
2tbspvegetable oil
1onionfinely chopped
1 - 2Scotch bonnet chilliesdepending on how hot you like it, pricked
4garlic clovescrushed
2.5cmspiece fresh root gingerpeeled and grated
800gtomatoeschopped
1tbspwhite vinegar
1tbspcaster sugar
2Maggi or other vegetable stock cubes
Salt and ground black pepper, to taste
Method
Make the jollof rice: Toss the lamb in two tablespoons of the All Purpose Seasoning. Place in a saucepan, cover with cold water and bring up to the boil. Simmer for 40 minutes to one hour until just tender, skimming off any foam that comes to the surface. Drain the lamb, reserving the cooking liquid. Dry the lamb pieces on kitchen paper.Preheat the oil in a deep-fat fryer to 170°C or heat the oil in a deep saucepan over a medium-high heat to 170°C. Then, working in batches, carefully fry the pieces of lamb for two to three minutes until they are golden brown and crisp all over. Drain on kitchen paper and set aside.Heat the three tablespoons of vegetable oil in a large casserole and add the onion. Cook for 10–15 minutes over a medium heat until the onion is golden, then add the garlic, Scotch bonnets, tomato paste and remaining All Purpose Seasoning. Cook for another two minutes before adding the tomatoes, stock cubes, bay leaves, salt and a pinch each of black and white pepper. Simmer for five minutes before stirring in the rice and the cooked lamb.Measure the leftover cooking stock from the lamb into a jug. You need 850ml – if there isn’t enough, top up with water. Stir this into the rice, cover with foil, put the lid on and turn the heat down to low. Simmer for 25–30 minutes, stirring every so often, until the rice is tender. Remove from the heat and leave the rice to stand, covered, for 15–20 minutes before serving – or saving for jollof balls.
Make the scotch bonnet sauce: Add the oil to a saucepan and fry the onion over a medium heat for 15 minutes until soft and beginning to caramelise. Add the chillies, garlic and ginger and fry for two to three minutes more before adding the tomatoes, three tablespoons water, the vinegar, sugar and the stock cubes. Season with salt and pepper. Bring up to a simmer and cook for 25 minutes to a thick, spicy sauce. Blend to a smooth sauce using a food processor or stick blender.
Divide the leftover Jollof into eight patties. Take a patty in the palm of your hand and place a piece of mozzarella in the centre. Wrap the rice around it using your hand and shape into a ball. Repeat with the rest of the balls and chill in the fridge for 15–20 minutes.
Preheat the oil in deep-fat fryer to 170°C or heat the oil in a deep saucepan over a medium–high heat to 170°C.
Put the flour, beaten eggs and panko in three shallow dishes. Roll each rice ball in the flour, then egg and then panko, coating well.
Carefully drop the rice balls in the fryer or saucepan and, working in batches, fry for three to four minutes until golden brown. Drain well on kitchen paper and serve immediately with Scotch Bonnet Sauce.