Spiced Peanut Jollof Arancini Bites
A bold African-Italian fusion appetizer combining creamy peanut-infused jollof rice with a crispy golden crust. These bite-sized arancini are filled with a smoky pepper center and served with a tangy tamarind yogurt dip—perfect for parties.
🛒Ingredients
- 12 cups cooked jollof rice (slightly sticky)
- 21/3 cup creamy peanut butter
- 31/4 cup grated parmesan cheese
- 41 small red bell pepper, finely diced
- 51 teaspoon smoked paprika
- 61/2 teaspoon cayenne pepper
- 71/2 cup all-purpose flour
- 82 eggs, beaten
- 91 cup breadcrumbs
- 10Vegetable oil for frying
- 111/2 cup plain yogurt
- 121 tablespoon tamarind paste
- 131 teaspoon honey
- 142 tablespoons chopped fresh cilantro
- 15Salt to taste
👨🍳Instructions
In a large bowl, mix the cooked jollof rice with peanut butter, parmesan cheese, smoked paprika, cayenne pepper, and a pinch of salt until well combined.
💡Tip: If the mixture feels too loose, chill it for 15–20 minutes to firm up.
Take a small portion of the mixture, flatten it in your hand, add a few diced red bell peppers in the center, then roll it into a compact ball.
💡Tip: Wet your hands slightly to prevent sticking.
Roll each ball in flour, then dip into beaten eggs, and coat evenly with breadcrumbs.
💡Tip: Use one hand for dry and one for wet ingredients to avoid clumping.
Heat vegetable oil in a deep pan to 175°C (350°F) and fry the balls in batches until golden brown and crispy, about 3–4 minutes.
💡Tip: Do not overcrowd the pan to maintain oil temperature.
In a small bowl, mix yogurt, tamarind paste, honey, and a pinch of salt to create the dipping sauce.
💡Tip: Adjust sweetness or tanginess by adding more honey or tamarind.
Serve the hot arancini bites garnished with chopped cilantro alongside the tamarind yogurt dip.
💡Tip: Serve immediately for best texture and flavor.
📊Nutritional Information
Approximately 320 calories per serving
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