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Jollof rice balls with Scotch bonnet sauce
Fruit and vegetables
1 brown
onion
, roughly chopped
4
garlic
cloves, crushed
1–2
Scotch bonnet chillies
, roughly chopped or left whole
600g/1lb 5oz plum
tomatoes
, roughly chopped
1 brown
onion
, finely chopped
1–2
Scotch bonnet chillies
, pricked with a sharp knife
4
garlic
cloves, crushed
2.5cm/1in piece fresh root
ginger
, peeled and grated
800g/1lb 12oz
tomatoes
, roughly chopped
Tins, packets and jars
500g/1lb 2oz
basmati rice
, rinsed
100g/3½oz
plain flour
Cooking ingredients
3 tbsp
vegetable oil
4 tbsp
tomato purée
1 tbsp all-purpose
seasoning
4
vegetable stock
cube (such as Maggi stock cubes), crushed
2
bay leaves
salt, white pepper and ground
black pepper
2 tbsp
vegetable oil
1 tbsp
white wine vinegar
1 tbsp
caster sugar
2
stock
cubes (such as Maggi
stock
cubes)
1.5 litres/2¾ pints
vegetable oil
, for deep-frying
100g/3½oz panko
breadcrumbs
Dairy, eggs and chilled
120g/4½oz
mozzarella
, drained and cut into 16 pieces
4 free-range
eggs
, beaten
Other
850ml/1½ pint
lamb stock
Back to recipe
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