Equipment
Ingredients
For the Jollof Rice
- 45 ml vegetable oil
- 100 g yellow onion, roughly chopped
- 4 garlic, crushed
- 1 scotch bonnet chili, roughly chopped
- 66 g tomato paste
- 15 ml all-purpose seasoning
- 600 g plum tomatoes, roughly chopped
- 4 vegetable stock cubes, crushed
- 2 bay leaf
- 500 g basmati rice, rinsed
- 850 ml lamb stock
- 1 g black pepper
For the Scotch Bonnet Sauce
- 30 ml vegetable oil
- 100 g yellow onion, finely chopped
- 1 scotch bonnet chili, pricked with a sharp knife
- 4 garlic, crushed
- 15 g ginger, peeled and grated
- 800 g plum tomatoes, roughly chopped
- 15 ml white wine vinegar
- 13 g granulated sugar
- 2 vegetable stock cubes
For the Rice Balls
- 120 g mozzarella, drained and cut into 16 pieces
- 1500 ml vegetable oil, for deep-frying
- 100 g all-purpose flour
- 4 large eggs, beaten
- 100 g panko breadcrumbs
Nutrition (per serving)
Method
Prepare the jollof rice: Heat the vegetable oil in a large casserole dish over medium heat. Add the roughly chopped onion and cook for 10-15 minutes, stirring occasionally, until softened and golden brown.
Stir in the crushed garlic, roughly chopped Scotch bonnet chillies, tomato paste, and all-purpose seasoning. Cook for 2 minutes, stirring constantly, until fragrant. Add the roughly chopped plum tomatoes, crushed vegetable stock cubes, and bay leaves. Season with salt and pepper to taste. Simmer for 5 minutes, allowing the flavors to meld.
Add the rinsed basmati rice to the casserole, stir well to coat the rice evenly, then pour in the lamb stock. Stir again, making sure all the rice is submerged. Cover the casserole tightly with foil and then a lid. Reduce the heat to low and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. Remove from heat and keep covered for 15-20 minutes, allowing the rice to steam and the flavors to meld.
Allow the jollof rice to cool completely before forming the rice balls. This helps the rice to hold its shape during frying.
Make the Scotch bonnet sauce: Heat the vegetable oil in a saucepan over medium heat. Add the finely chopped onion and fry for 15 minutes, stirring occasionally, until soft and lightly caramelizing.
Add the pricked Scotch bonnet chillies, crushed garlic, and grated ginger to the saucepan. Fry for another 2-3 minutes, stirring constantly, until fragrant.
Stir in the roughly chopped plum tomatoes, white wine vinegar, granulated sugar, and vegetable stock cubes. Add 3 tablespoons of water. Season to taste with salt and pepper. Bring to a simmer and cook for 25 minutes, or until the sauce has thickened slightly. Blend the sauce until smooth using a stick blender or food processor.
Form the rice balls: Take approximately 800g of the cooled jollof rice and divide it into 16 equal portions. Flatten one portion in your palm, place a piece of mozzarella in the center, and carefully wrap the rice around it to form a ball. Repeat with the remaining rice and mozzarella. Chill the formed rice balls in the refrigerator for 15-20 minutes to firm up before frying.
Preheat a deep fat fryer to 170°C (340°F). Ensure hot oil is handled with care and never left unattended.
Coat the rice balls: Set up three shallow dishes: one with all-purpose flour, one with the beaten eggs, and one with panko breadcrumbs. Roll each chilled rice ball first in flour, then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs, ensuring the entire surface is covered.
Fry the rice balls: Carefully lower the coated rice balls into the hot oil, working in batches to avoid overcrowding the fryer. Fry for 3-4 minutes, or until golden brown and crisp, turning them occasionally to ensure even cooking. Remove the rice balls with a slotted spoon and drain them on kitchen paper to remove excess oil. Continue frying the remaining balls.
Serve: Reheat the Scotch bonnet sauce if needed. Serve the jollof rice balls warm, accompanied by the Scotch bonnet sauce.
Chef's Notes
- For the best jollof rice flavor, use good-quality tomatoes and tomato paste.
- Adjust the amount of scotch bonnet chili based on your spice preference. Remember to wash your hands well after handling.
- Be careful when deep-frying and always use a deep-frying thermometer to ensure the correct oil temperature.
- The Scotch bonnet sauce can be made ahead of time to allow flavors to meld. The rice balls can be assembled and frozen before frying for convenience.
Storage
Refrigerator: 3 days — Store the rice balls and sauce separately in airtight containers. Reheat before serving. Do not store fried food for more than 3 days in the refrigerator.
Freezer: 2 months — Freeze the uncooked rice balls (before frying) for up to 2 months. Thaw completely before frying. The sauce can also be frozen for up to 2 months.
Reheating: Reheat the jollof rice balls in a preheated oven at 175°C (350°F) for 10-15 minutes, or until heated through and crisp. Reheat the sauce gently on the stovetop.
