Devein and wash the tiger prawn. Marinate with black pepper and salt and keep.

In a blender, blend together the peppers. In a sauce pot add the oil and fry the garlic and onions until fragrance, add the blended pepper and fry for 5mins.

Add your herbs and spices and fry for another 3mins

Add your rice and stir well into the pepper 2mins.

Start adding your stock a little at a time (about a quarter cup), wait until the stock is absorbed before adding another. Continue to cook until rice is soft.

Finish it by adding the Mozarella cheese. And remove from heat.

Set a griddle pan over medium to high heat. Pan fry your tiger prawn for 5 mins per side or until opaque in colour

In a large wok blanch the plantain in oil first before bringing the oil to 350oc and re-fry the plantain until crispy.

To plate your food. Get a pasta dish and put your jollof risotto in the middle and assemble your prawn on it like a pyramid and butterfly the plantain by the side and vavavom.