Ghanaian Lunch Feast: Succulent Plantain-Stuffed Rice Balls and Spicy Groundnut Soup

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups of uncooked long
• grain white rice 1 cup of ripe plantains, peeled and diced 2 cups of vegetable oil for frying 2 cups of groundnut soup base 2 cups of cooked black
• eyed peas 3 cups of chicken or vegetable broth 1 medium onion, chopped 2 cloves of garlic, minced Salt and pepper to taste Fresh cilantro leaves for garnish

Instructions

1. Cook the rice according to package instructions. Let it cool completely. Heat oil in a pan and fry the diced plantains until they are golden brown. Drain on paper towels. In a large bowl, combine cooked rice, fried plantains, salt, and pepper. Mix well and shape into small balls. Chill them in the refrigerator for at least 1 hour. In a separate pan, heat the groundnut soup base with broth, onion, and garlic. Bring it to a boil and simmer for about 10 minutes. In a large pot or deep fryer, heat oil to 350°F (175°C). Fry rice balls in batches until they are golden brown and crispy on the outside. Drain on paper towels. Serve the fried rice balls with the spicy groundnut soup and black eyed peas as a side dish. Garnish with fresh cilantro leaves.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly sensory experience that will delight your taste buds. Be sure to fry the rice balls until they are crispy on the outside, while still maintaining a soft and fluffy interior.

Notes

Adjust the spiciness of the groundnut soup according to your preference by adding more or less chili pepper.