Jollof arancini recipe

Details

• Cuisine: West African-Italian
• Recipe Type: Rice
• Difficulty: Medium
• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Serves: 8

Step-by-step

For the jollof rice

1. Toss the lamb in 2 tablespoons of the all-purpose seasoning.
2. Place in a saucepan, cover with cold water and bring up to the boil. Simmer for 40 minutes–1 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.
3. Preheat the oil in a deep-fat fryer to 170°C/325°F or heat the oil in a deep saucepan over a medium-high heat to 170°C/325°F. Then, working in batches, carefully fry the pieces of lamb for 2–3 minutes until they are golden brown and crisp all over. Drain on kitchen paper and set aside.
4. Heat the 3 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.
5. Cook for another 2 minutes before adding the tomatoes, stock cubes, bay leaves, salt and a pinch each of black and white pepper. Simmer for 5 minutes before stirring in the rice and the cooked lamb.
6. Measure the leftover cooking stock from the lamb into a jug. You need 850ml/30 floz – 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.
7. 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.

For the Scotch bonnet sauce

1. Add the oil to a saucepan and fry the onion over a medium heat for 15 minutes until soft and beginning to caramelise.
2. Add the chillies, garlic and ginger and fry for 2–3 minutes more before adding the tomatoes, 3 tablespoons water, the vinegar, sugar and the stock cubes. Season with salt and pepper.
3. Bring up to a simmer and cook for 25 minutes to a thick, spicy sauce.
4. Blend to a smooth sauce using a food processor or stick blender. Serve hot.

For the jollof arancini

1. Divide the leftover jollof into 8 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.
2. Preheat the oil in deep-fat fryer to 170°C/325°F or heat the oil in a deep saucepan over a medium–high heat to 170°C/325°F.
3. 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.
4. Carefully drop the rice balls in the fryer or saucepan and, working in batches, fry for 3–4 minutes until golden brown.
5. Drain well on kitchen paper and serve immediately with Scotch bonnet sauce.

This recipe is from Big Zuu's Big Eats by Big Zuu (Ebury Press, £22). Photography by Ellis Parrinder.