Name: Banga Rice
Yield: Serves 8:
Cuisine: Nigerian
Ingredients: 500 g / 18 oz banga seeds (palm kernel); 982 g / 35 oz rice; 5 ata rodo (Scotch bonnet) peppers; A handful of scent leaves; 20 g / 0.7 oz crayfish; 1 big smoked fish (mackerel); ½ tsp salt; 1 large onion; 1 stock cube

Preparation info

Serves
8
:

Difficulty
Easy

Appears in

The Orishirishi Cookbook

By Tola Akerele

Published 2020

About

Banga rice is a native rice dish prepared with the same palm fruit concentrate used in banga soup. This appetizing meal is characterized by its moist appearance and spicy taste.

Eat when the food is ready; speak when the time is right.

African proverb

Ingredients

982 g / 35 oz rice
500 g / 18

Method

Pour banga juice into a cooking pot. Avoid pouring all the juice because of sand and particles likely present at the bottom of the juice.
Add 473 ml / 16 fl oz of water to lighten the banga juice.
Add ground crayfish, stock cube, onions, 1 tsp of salt, and blended peppers. Cover sauce and leave to boil for 10 minutes.
Stir sauce and add parboil