HOW TO COOK BANGA RICE

Banga Rice is one of the traditional Nigerian rice recipes from Warri in Delta State. It is prepared with palm fruit concentrate.

INGREDIENTS:

Parboiled rice

Palm fruit extract (either made from scratch or in a can)
Smoked fish
Oburunbebe stick - optional
1tsp Banga spices
Ground crayfish
Beef stock
Seasoning cube
Salt
Chopped red onions
Habanero pepper (Atarodo)
Ground cayenne pepper
Scent leaves (to your liking)

HOW TO COOK:

Parboil the rice.

Pour the parboiled rice into a sieve to drain out all the hot water. Rinse with cool water to cool it, leave in the sieve to drain all the water.

Boil some water and use it to mix the banga concentrate. This is so that all the particles including sand (if any) will go to the bottom of the pot.

Slowly decant the mix from the banga above into the pot that you will use to cook the Banga Rice. 

Add stock cube (crushed), beef stock, smoked fish, oburunbebe stick, crayfish, onions, salt, banga spices and the ground cayenne pepper. Taste to be sure you are pleased with the flavour.

Cover and leave it to boil.

When it boils, add the parboiled rice.

Stir and make sure the water is at the same level as the rice. If you parboiled the rice correctly, the Banga Rice will be done by the time this same level of water dries.

Taste for salt and add more if necessary.

Cover and start cooking on medium heat.

When you can no longer see the liquid in the pot but it is not yet dry, add the scent leaves, diced habanero peppers and smoked fish on top.

Cover and continue cooking till all the liquid dries up.

When the water dries, stir very well and turn off the heat. 

Leave to stand for 5 minutes before serving.