Description
To appreciate this dish, it helps to break down its incredible origins. Italian arancini are classic street food snacks originating from Sicily, consisting of stuffed rice balls that are coated in breadcrumbs and deep-fried until crisp. Traditionally, arancini are made using leftover creamy risotto, often filled with ragù, mozzarella, or peas.
Ingredients
For the Jollof Rice
- 2 cups long-grain parboiled rice, rinsed
- 250 g halal boneless chicken, finely diced
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 red bell pepper
- 2 medium tomatoes
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 tsp smoked paprika
- 1 tsp curry powder
- ½ tsp dried thyme
- ½ tsp white or black pepper
- ½–1 tsp chilli powder, to taste
- 1 chicken stock cube, halal
- 2½ cups chicken stock or water
- Salt, to taste
- 1 bay leaf
For the Arancini
- 3–4 cups cold jollof rice
- 100–150 g mozzarella, cut into small cubes
- ½ cup plain flour
- 2 eggs, beaten
- 1½ cups breadcrumbs or panko
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and black pepper
- Vegetable oil, for deep-frying
Spicy Tomato Dip
- 1 cup tomato passata or crushed tomatoes
- 1 small red chilli, finely chopped
- 1 clove garlic, minced
- ½ small onion, finely chopped
- 1 tbsp olive or vegetable oil
- ½ tsp smoked paprika
- ½ tsp chilli flakes, optional
- ½ tsp sugar
- Salt and black pepper
- 1 tsp lemon juice
Instructions
1. Make the jollof rice
- Blend the tomatoes, red bell pepper, half the onion, ginger, and garlic until smooth.
- Heat the oil in a large pot. Add the remaining onion and cook for 3–4 minutes.
- Add the diced chicken and cook until lightly browned.
- Stir in the tomato paste and cook for 2 minutes.
- Add the blended tomato mixture. Cook uncovered for about 10–15 minutes, stirring occasionally, until the sauce becomes thick and the excess liquid has reduced.
- Add paprika, curry powder, thyme, pepper, chilli powder, bay leaf, stock cube, and salt.
- Add the rinsed rice and chicken stock. Stir once, cover tightly, and cook on low heat for approximately 20–25 minutes, or until the rice is tender.
- Remove from the heat and let it cool completely. For the best arancini, refrigerate the jollof rice until cold and firm.
2. Shape the arancini
- Take about ¼ cup of cold jollof rice and flatten it slightly in your palm.
- Place a cube of mozzarella in the centre.
- Enclose the cheese completely with the rice and roll into a firm ball.
- Repeat with the remaining rice.
Tip: Wet your hands slightly if the rice sticks to your palms.
3. Bread the rice balls
Prepare three bowls:
- Flour seasoned with a little salt and pepper
- Beaten eggs
- Breadcrumbs mixed with paprika and garlic powder
Coat each rice ball in flour → egg → breadcrumbs, making sure it is completely covered.
For an extra-crispy coating, dip it into the egg and breadcrumbs a second time.
4. Fry
Heat vegetable oil to approximately 175°C / 350°F.
Fry the arancini in batches for 3–4 minutes, turning occasionally, until golden brown and crisp.
Transfer to a wire rack or paper towels to drain.
Air-fryer option: Spray the breaded arancini lightly with oil and air-fry at 190°C / 375°F for about 12–15 minutes, turning halfway through.
5. Make the spicy tomato dip
- Heat oil in a small saucepan.
- Add onion and cook for 2–3 minutes.
- Add garlic and chilli and cook for 30 seconds.
- Add passata, paprika, chilli flakes, sugar, salt, and pepper.
- Simmer for 8–10 minutes, until slightly thickened.
- Finish with lemon juice.
Serve warm or at room temperature.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: West African–Italian Fusion
Nutrition
- Serving Size: 2 arancini
- Calories: ~320 kcal
Keywords: Halal Jollof Rice Balls, African Italian Fusion Arancini, Halal Fried Rice Balls, Jollof Arancini Bites