Arancini Balls are Sicillian balls of Rice that are usually filled with Meat sauce, Mozzarella, coated in breadcrumbs and deep fried.
'Angwa Mo', a popular Ghanaian Rice dish which translates to 'Oiled Rice', is usually made with salted Beef and served with Sardines and an Omelette.
This recipe has fused two different cultures together without loosing the varied authentic flavours both dishes have.
I made the classic Ghanaian Angwa Mo with salted Fish instead of salted Beef on this occasion.
See recipe link below👇🏾
KOOBI ANGWA MO
I’ve used the left over 'Koobi Angwa Mo' which includes the crunchy bottom bits known as 'Kanzo' for this recipe.
Watch how I managed to use Thai Hom Mali Rice, which has less starch content to the classic Risotto rice which Arancini is made from.
How did I manage to get the mixture in a pliable way to form a ball?
First let’s tackle the ingredients you need for this recipe.
100g of Koobi Angwa Mo rice or any leftover rice
100g of grated Mozzarella
40g of Panko Breadcrumbs
1 tablespoonful of Corn starch
40g of chopped Spring Onions
3 or more chopped Green Chillies (optional)
Salt to taste
Salt to taste
300ml of your preferred oil for deep frying
Watch how to prepare this flavour packed Arancini balls below;
Learn how to make the authentic Angwa Mo version below;
CLASSIC ANGWA MO RECIPE👇🏾
Do you have any leftover Jollof Rice? Why not try this👇🏾
JOLLOF RICE ARANCINI RECIPE
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