Jollof & Plaintain Balls

Cook rice on a low heat until water is starting to boil. 1. Blend together the tomatoes, red bell peppers, onions, scotch bonnet pepper and fresh ginger in a liquidiser. 2. Pour this purée into a large pot and cook it down until it becomes a thick paste. 3. Over with vegetable oil and fry for 10 minutes until the purée begins to separate from the oil. 4. Add the thyme, stock cube and salt to taste.

Take out about a third of this purée and set aside for later.

Add the parboiled rice and remaining oil to the remaining purée. Pour water over the rice so the two are level, then cover the pot with a lid. Put the pot on a low to medium heat and steam cook the rice until cooked.

Peel and dice the plaintain. Fry, ensuring all sides are cooked.. Set out the flour, beaten egg and breadcrumbs in 3 separate bowls.

Once the rice is cooked, scoop out the cooked rice into a separate bowl. Add the reserved purée from previously and mix together so that the rice becomes sticky.

Scoop out a handful of jollof rice into your hand. Flatten and place a dice of Plaintain on top. Add another dollop of rice and mould into a round ball. Repeat to make more balls.

Dip the balls one by one into the flour, then the egg and then the breadcrumbs, making sure to maintain a round ball.

Pour the vegetable oil into a deep saucepan and place on a medium to high heat.

Dip the jollof and Plaintain balls into the hot oil and fry for 3-5 minutes until golden brown. Transfer onto kitchen roll to absorb the excess oil.

Garnish and serve with rocket, tiger prawns and chicken wings if liked.