Recettes Côte d'Ivoire

Rice and Offal Balls

Cooked rice bound with minced liver, onion and egg, rolled into balls, crumbed and deep-fried. The contributor learned it from their grandmother in Ivory Coast. The dish belongs to a very widely distributed family, the fried rice croquette. Italian arancini, Middle Eastern kibbeh, Nigerian rice balls and this all work on the same principle: a starch cooked, cooled, bound with something rich and shaped, then fried so the outside crisps around a soft interior. The cooling is not optional in any of them. Warm rice does not hold its shape and the balls collapse in the oil. Offal is the other thing worth taking seriously. Liver and other variety meats are used across West African cooking as good ingredients rather than as economies, kilishi, dambu, gizdodo and asun all belong to the same attitude. Liver in particular is soft enough to bind rice without any additional fat, which is exactly why it works here. Two practical notes. The double coating, breadcrumbs then egg wash, is the reverse of the usual order, and the source may have it backwards; the conventional sequence is flour, egg, then crumbs. The source's nutritional inventory has not been carried across.

1 hr 15 minMediumIvory Coast

Recette de FoodChef · Africook