No image available
Member recipe

Jollof & Plaintain Balls

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 30 minutes

Skill level

Easy

Servings

Serves 4

Combine jollof rice and fried plantain into balls and fry. Edited version of Chuku’s recipe.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the Jollof rice

  • 200g rice
  • 1 can of tomatoes
  • 2 red bell peppers
  • 2 red onions, chopped
  • 1 scotch bonnet pepper
  • Thumb sized piece of fresh ginger, peeled
  • 100ml of vegetable oil
  • 2 stock cubes
  • 1 tsp thyme
  • Salt to taste

For coating the balls

  • 1-2 eggs
  • 3 slices of multi seed bread as Breadcrumbs
  • 750ml vegetable oil
  • 750ml vegetable oil

Method

  1. 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.

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

  3. 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.

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

  5. 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.

  6. 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.

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

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

  9. 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.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.