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

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HOW TO MAKE SALTED FISH PILAF RICE RECIPE (Angwa Mo with Koobi)

Imagine slow cooked Onion marmalade infused with Koobi(the Ghanaian salted Fish)which is then turned into this beauty called ‘Koobi Angwa Mo’ 

It’s not like any other Angwa Mo you have ever tasted ooh! This is precision with Fork and Knife separating Koobi ‘tings’ ooh!

You can use any salted Fish you have available including Salted Anchovies for this recipe.

Traditionally the oiled spiced Ghanaian Rice known as ‘Angwa Mo’ is served with an Omelette, Sardines and a hot red chilli sauce. You’ll find elements of these flavours in this recipe.

I can boldly say this ‘Koobi Angwa Mo’ gives Jollof rice a run for its money.

HOW TO COOK THE PERFECT RICE 

INGREDIENTS 

200g of Jasmine Rice washed till the water runs clear and soaked for 15 minutes 

2 large thinly sliced Onions

2 Habanero chillies

4 tablespoonfuls of Coconut oil

100g of Salted Fish cooked in 400ml of Water

150ml of the Salted Fish stock 

100ml of Water

Quarter of a teaspoon of grated Nutmeg

2 Bayleaves 

Optional Salt to taste

METHOD 

Watch how to prepare this amazing (Salted Fish Rice dish (Koobi Angwa Mo) below;

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RECIPE RECOMMENDATIONS

 

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THE TASTIEST YAM QUICHE RECIPE

I stared at the head part of my Yam (which needed to be cooked immediately or it might end in the bin), wondering what to make of it. 

A tuber of Yam has 3 different textures and taste. The head part is denser with a slight woody like starchy flavour, the tail a watery slightly sour taste, whilst the middle part is fluffier with a creamier taste when cooked. Most people prefer the middle part whilst the head and tail battles for the second position. It’s like the Ghana/Nigeria ‘who makes the best Jollof rice’ scenario. 

Anyway back to creating this recipe; I had to solve this Yam ‘head’ thing by eradicating what I didn’t like about it. What about blending it and incorporating ingredients I already have in the fridge? 

Whilst peeling the skin off the Yam, I noticed it was discolouring rapidly (usually I’ll soak it in water with a little bit of oil to slow down the discolouration process) however I was using it immediately.

I wanted to fry it but after blending it (adding too much water) I realised I had to bake it🤔

At this point I realised I was creating something new...(exactly what excites me about cooking). The rest they say is history however on this occasion the ‘history’ was documented.

You can use Potatoes in place of Yam for this recipe 

KOOBI STOCK RECIPE 

        INGREDIENTS 

200g of cubed Yam head pieces

1 large Onion

5 Kasoa Peppers or 10 Pettie Belle Chillies (Kpakposhito)

2 Cloves of Garlic

1 finely diced medium sized Onion

1 finely diced medium sized Red Peppers

30g of chopped Spring Onions

1 Egg Yolk

2 tablespoonfuls of melted Organic cold pressed Coconut oil

3 tablespoonfuls of Corn starch (available online or in most supermarkets)

Half a teaspoon of freshly milled black Peppercorns 

1 tablespoonful of Koobi stock or fermented fish stock

200g of lightly smoked Salmon from Sainsbury’s 

2 tablespoonfuls of Milk or Coconut milk

Half a teaspoon of Baking powder 

90ml of Water

150g of grated Cheddar Cheese / WAGASHI 

METHOD 

Watch how to prepare this amazing packed lunch recipe using the head part of Yam below;

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MORE CREATIVE YAM RECIPES 

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

KOOBI (SALTED FISH) STOCK RECIPE

I placed the salted fish in the pot as I grabbed whatever spices and herbs I could find to make the stock, whilst thinking of what to make with the Fish. I transferred the stock and fish into individual bowls and placed them in the fridge. The next day I had an idea which I’ll share tomorrow.

INGREDIENTS 

1 large dried salted Fish (Koobi)

2 litres of Water

6 shallots or 1 medium sized Onion

3 cloves of Garlic

1 Habanero chilli

3 Rosemary stalks 

20g of Thyme

2 Grains of Selim pods (Hwentia)

METHOD 

Watch how to prepare this salted Fish stock below;

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