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Ingredients. For the jollof rice. 3 tbsp vegetable oil. 1 brown onion, roughly chopped. 4 garlic cloves, crushed. 1–2 Scotch bonnet chillies, roughly chopped or left whole. 4 tbsp tomato purée....
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- 4-6
- African
Ingredients. 400g. leftover Jollof rice. 60g. mozzarella, cut into 8 pieces and drained well. 1.5l. vegetable oil, for deep-frying (if using a saucepan; if using a deep-fat fryer follow manufacturer’s instructions for oil) 50g. plain flour.
- Snack, Starter
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How do you make Jollof rice balls?
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Jul 13, 2021 · Roll each rice ball in the flour, then egg and then panko, coating well. Carefully drop the rice balls in the fryer or saucepan and, working in batches, fry for three to four minutes until golden brown. Drain well on kitchen paper and serve immediately with Scotch Bonnet Sauce.
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- African, Italian
- Rice. Of course, rice is the first essential ingredient for making jollof rice. The worst thing that can happen to any Jollof rice dish is “sogginess”, so the type of rice used is important.
- Pepper Mix. The second most important ingredient in your jollof rice is your Pepper mix. There are many ways to get the pepper mix needed in cooking this delicate dish but the killer one is using
- Tomato Paste. Tomato paste is the ingredient that gives us that rich colour associated with Jollof rice and adds its own kind of acidic/sour taste to this dish.
- Cooking Oil. Cooking oil is a gold standard ingredient in preparing most dishes including jollof rice.
Jollof rice balls. Serves 4. Ingredients: 1 cup uncooked long-grain rice. 4 cups stock (vegetable, chicken, or beef) 6 medium-sized fresh plum or Roma tomatoes, chopped, OR a 400g tin of whole peeled tomatoes. 2 large red bell peppers (diced) 1 medium onion (diced) 2 garlic cloves. 2-3 cm ginger knob.
Jun 30, 2021 · Ingredients:(Makes 8) 400g leftover Mumma Zuu’s Jollof Rice (see below)60g mozzarella, cut into 8 pieces and drained well1.5l vegetable oil, for deep-frying (if using a saucepan; if using a deep-fat fryer follow manufacturer’s instructions for oil)50g plain flour2 eggs, beaten50g panko breadcrumbs1 quantity of Scotch Bonnet Sauce (see below)
INGREDIENTS: For the jollof rice: 200g parboiled long grain rice. 6 plum tomatoes. 2 red bell peppers. 2 red onions. 1 Scotch bonnet chilli (or to taste) thumb-size piece of fresh root ginger, peeled. 100ml of vegetable oil. 2 stock cubes. 1 tsp of thyme. salt to taste. For the arancini: 4 tbsp Aduna Moringa Powder. 300g jollof rice, cooked.
