Friday, 14 August 2015

JOLLOF ARANCINI

Jollof rice is a favourite West African dish and Arancini is a Sicilian favourite made with risotto. 'Jollof' is rice cooked in a rich, perfectly spiced tomato sauce. My inspiration came from a (personal favourite) holiday to Sicily. We arrived late for an afternoon lunch (Siesta)and the only place opened, served these huge Arancini balls. There were variations and  the one I picked had the famous 'Bronte Pistachios'stuffed inside.(Bronte town, is on the western part of Mt. Etna). Bronte pistachios are the best I've ever tasted. This is a perfect recipe for leftover Jollof rice , either with Mozarella or 'Wagashie' (the Ghanaian cheese). For the breadcrumbs ( you can also blend an old 'tea bread') for the Jollof Arancini. I'll incorporate pistachios in my next recipe. Click here for the Jollof recipe 
 
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Serves 4 (as a starter)
 This is a fusion of cultures. 
Jollof Arancini 
Ingredients 
400g of cooked Jollof rice 
200g of shredded Mozarella
50g of chopped spring onions (stalks only)
150g of Jollof sauce or roasted pepper sauce
4 leaves of Pineapple sage or 15g of lemon thyme. (Alternatively, use your preferred herb e.g Coriander, Parsley etc)
600ml of Sunflower oil
150g of Panko breadcrumbs
1 beaten egg


Method
In a bowl, add the Jollof rice, Mozarella, spring onions, your preferred herb and sauce. 


Mix everything together, till well combined


Roll a 100g of the mixture into a ball (as shown above)
Refrigerate for 30min to an hour. 


Remove the Jollof balls from the fridge. Place a saucepan on a medium heat. 
Add the Groundnut oil. 


Using two separate bowls, add the breadcrumbs and beaten egg. 


Dip a ball in the egg (making sure the whole ball is covered)


Then place the ball into the breadcrumbs and coat all surfaces  ( as shown below)


At this stage your oil should be ready . (Test the oil is hot by dropping a breadcrumb). If it sizzles, it's ready.


Place the ball on a ladle and gently drop into the hit oil (take all necessary precautions, to avoid any burns).


Fry till golden, which should take about 4 minutes. 
Remove from the oil to a blotted kitchen paper. 
Serve your Jollof Arancini with green salad or Avocado. A perfect starter for your next dinner party. 


Enjoy with a chilled beer or dey cider. 
All photos and recipe are by the owner of this blog. 
Check my YouTube page 'Ndudu by Fafa' for more recipes