KOOBI ANGWA MO - ARANCINI BALLS RECIPE ( Rice and Cheese balls)

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.

INGREDIENTS 

100g of Koobi Angwa Mo rice or any leftover rice

100g of grated Mozzarella 

3 Eggs

40g of Panko Breadcrumbs 

1 tablespoonful of Corn starch

40g of chopped Spring Onions

3 or more chopped Green Chillies (optional)
Salt to taste

300ml of your preferred oil for deep frying

METHOD 

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

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

All photos, recipes and videos are by the owner of this blog.

JOLLOF & PLANTAIN ARANCINI

It's 30 minutes past midnight, Macy Grays 'Finally made me happy' is playing in the background, as I sip and savour the cooling effects of my fresh mint tea, whilst scrolling through my drafts of uncompleted recipes.

 I decided to complete this Jollof Arancini recipe before I retired to bed. 

Ever since I created this recipe and shared a picture on my Instagram page, 'Ndudu by Fafa', it's inspired many people which is encouraging in itself. A perfect reason to try this recipe then. Leave your comments and feedback about your experience.

 

This recipe is unique in flavour ,as the Jollof rice is made with corned Beef stew, the Halloumi adds its saltiness, the green Peas and Plantain adds a sweet and candy like texture to the dish. 

Corned beef Jollof rice was a big deal during my childhood, especially when paired with fried Chicken and Mums amazing salad.

 'Charley, my Mum can cook ooh'!

Just got an idea, I'll write about my Mums corned beef  Jollof rice for Mother's Day.

Until then you can find various Jollof recipes on my blog and YouTube channel.

It's imperative to use soft ripened Plantain for this recipe, as its sweeter and lends its creamy texture to the dish.

Ingredients 

400g of cooked corned Beef Jollof rice or Plain Jollof rice

150g of diced Halloumi cubes

150g of diced fried Plantain

60g of peas

150g of Jollof sauce or roasted pepper sauce

1 free range egg

15g of lemon thyme (optional).

For frying

600ml of Sunflower oil

Panko breadcrumbs 

2 beaten eggs

To start

Place the corned Beef Jollof rice, Peas, diced Halloumi, fried Plantain, Tomato, any left over Tomato stew and the egg.

 Mix everything together till well combined. 

Using your clean hands scoop a handful of the Jollof mixture and roll into six individual balls.

Pour the oil into a saucepan and place on a medium heat.

Test the oil is hot by dropping in a few breadcrumbs. If it sizzles the oil is ready for frying. 

Place the beaten egg and breadcrumbs in 2 separate bowls. 

It's imperative you have the eggs and breadcrumbs close to your frying station to minimise the mess. 

Place the rolled Jollof Arancini into the beaten egg

Remove the Jollof Arancini from the egg mixture and roll it into the Panko breadcrumbs.

Drop the Jollof Arancini into the frying basket and lower it into the oil. You can fry the Jollof Arancini without using the basket. Fry for 3-4 minutes or until the Jollof Arancini has a golden colour. 

Continue the process until everything is fried. 

You can enjoy the Jollof Arancini, hot, warm or cold , either with roasted Vegetables, Salad or on its own.

If you're in Ghana, try using 'Wagashie', (the Ghanaian cheese)instead of Halloumi. 

All photos and recipes are by the owner of this blog.

Find the Jollof rice recipe on my YouTube page. Don't forget to subscribe and share

JOLLOF & PLANTAIN ARANCINI

It's 30 minutes past midnight, Macy Grays 'Finally made me happy' is playing in the background, as I sip and savour the cooling effects of my fresh mint tea, whilst scrolling through my drafts of uncompleted recipes.

 I decided to complete this Jollof Arancini reecipe before I retired to bed. 

Ever since I created this recipe and shared a picture on my Instagram page, 'Ndudu by Fafa', it's inspired many people which is encouraging in itself. A perfect reason to try this recipe then. Leave your comments and feedback about your experience.

 

This recipe is unique in flavour ,as the Jollof rice is made with corned Beef stew, the Halloumi adds its saltiness, the green Peas and Plantain adds a sweet and candy like texture to the dish. 

Corned beef Jollof rice was a big deal during my childhood, especially when paired with fried Chicken and Mums amazing salad.

 'Charley, my Mum can cook ooh'!

Just got an idea, I'll write about my Mums corned beef  Jollof rice for Mother's Day.

Until then you can find various Jollof recipes on my blog and YouTube channel.

It's imperative to use soft ripened Plantain for this recipe, as its sweeter and lends its creamy texture to the dish.

Ingredients 

400g of cooked corned Beef Jollof rice or Plain Jollof rice

150g of diced Halloumi cubes

150g of diced fried Plantain

60g of peas

150g of Jollof sauce or roasted pepper sauce

1 free range egg

15g of lemon thyme (optional).

For frying

600ml of Sunflower oil

Panko breadcrumbs 

2 beaten eggs

To start

Place the corned Beef Jollof rice, Peas, diced Halloumi, fried Plantain, Tomato, any left over Tomato stew and the egg.

 Mix everything together till well combined. 

Using your clean hands scoop a handful of the Jollof mixture and roll into six individual balls.

Pour the oil into a saucepan and place on a medium heat.

Test the oil is hot by dropping in a few breadcrumbs. If it sizzles the oil is ready for frying. 

Place the beaten egg and breadcrumbs in 2 separate bowls. 

It's imperative you have the eggs and breadcrumbs close to your frying station to minimise the mess. 

Place the rolled Jollof Arancini into the beaten egg

Remove the Jollof Arancini from the egg mixture and roll it into the Panko breadcrumbs.

Drop the Jollof Arancini into the frying basket and lower it into the oil. You can fry the Jollof Arancini without using the basket. Fry for 3-4 minutes or until the Jollof Arancini has a golden colour. 

Continue the process until everything is fried. 

You can enjoy the Jollof Arancini, hot, warm or cold , either with roasted Vegetables, Salad or on its own.

If you're in Ghana, try using 'Wagashie', (the Ghanaian cheese)instead of Halloumi. 

All photos and recipes are by the owner of this blog.

Find the Jollof rice recipe on my YouTube page. Don't forget to subscribe and share

JOLLOF ARANCINI RECIPE

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 

 

Subscribe to my YouTube page for more inspiring cooking videos. 

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.

Watch how to make this on my YouTube channel, 'Ndudu by Fafa'. 

Don't forget to subscribe and share. 

All photos and recipe are by the owner of this blog. 

Check my YouTube page 'Ndudu by Fafa' for more recipes