Jollof Risotto with Ossobuco and Plantain (2024)

For the Ossobuco (Braised Veal) and Plantain:

• ▢ 400 g (2 pieces) Ossobuco (Veal bone marrow cut)
• ▢ 1-2 tbsp plain flour
• ▢ 1 tsp Steak Seasoning
• ▢ 1 Plantain (green)
• ▢ Salt (to taste)
• ▢ Water (for boiling)

For the Jollof sauce:

• ▢ 190 g red bell pepper
• ▢ 1 small red onion
• ▢ 4 plum tomatoes
• ▢ 1 thumb size ginger
• ▢ 1 garlic clove
• ▢ ⅓ cup sunflower oil
• ▢ 1 ½ cup vegetable broth
• ▢ 1 bay leaf

For the Rissoto

• ▢ 2 tbsp olive oil
• ▢ 1 small yellow onion (chopped)
• ▢ 1 small scotch bonnet pepper (chopped)
• ▢ 1 cup arborio rice
• ▢ 3 cups vegetable stock
• ▢ 1 tbsp smoked paprika
• ▢ ½ cup dry white wine

• Chop the bell pepper, tomatoes, red onions, ginger and garlic. Place in a blender and blitz. Set aside for later

Cooking the Ossobuco and plantain

• Rub each piece of Ossobuco with your favourite steak spice mix, on both sides. Then coat with flour all over and set aside.

• Peel the skins off the plantains and cut vertically into halves. Cut to split each half horizontally. Now you have 4 flat-faced pieces.

• Make a slit from top to bottom of each piece, then chop into tiny bite sizes.

• Place in a pan with water and salt. Bring to a boil for 1 minute.

• Drain the plantains and soak off the excess liquid with a paper towel.

• Pour sunflower oil into a deep pot over medium-high heat. Pour in the plantains and fry for 2-3 minutes. Remove the plantains and set aside (preferably in a warm oven).

• Now place the seasoned and coated Ossobuco into the hot oil and fry for 3 minutes on both sides.

Cooking the Jollof sauce:

• Reduce the heat of the pot with oil to low and pour in the previously blended tomato mix

• Toss in the bay leaf, place a lid over and allow to simmer 20 minutes.

• After 20 minutes, take out the Ossobuco and set aside (also in a warm oven). Also, remove the pot from heat and set the sauce aside for later

Cooking the Risotto and bringing it all together

• Place a pan over medium heat and pour in the olive oil. Add the chopped yellow onion and scotch bonnet peppers, then cook for 3-5 minutes, until softened.

• Add the rice and toss together until well-coated with the oil. Deglaze the pan with white wine and reduce until the pan is almost dry.

  See Also

  Chicken Cacciatore Recipe

• Add 1 cup of vegetable stock to the rice. Stir the rice until the stock is absorbed and the pan is almost dry. Continue adding the stock, 1 cup at a time, until the rice softens but still feels firm. It should be creamy, but not runny.

• Stir in the Jollof sauce until it incorporates, then season with salt and smoked paprika. Stir together and remove the risotto from the heat.

• Dish the risotto in a plate with the stewed Ossobuco and plantains. Enjoy!