How To Prepare Banga Rice
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March 22, 2017How To Prepare Banga Rice
Banga Rice is a staple delicacy from the South-south region of Nigeria, Delta State to be precise. What makes Banga rice unique from any other type of rice is the rich, creamy texture and the palm fruit aroma. This may be the first time hearing about it for a lot of people, so think of it as a richer and more nourishing version of the Native Jollof Rice and you’re good.
Banga rice is very easy to make and there is little room for mistakes because the Banga juice is doing almost all the work for you in terms of flavour and nutrients. You don’t need to pile up your meal with extra additives to make it taste good. You can even use your leftover Banga soup to make this very delicious meal. Every bite is guaranteed to be a party in your mouth.
45 minutes
1 portion has 700 calories
Serve Banga rice with fish, meat, chicken, dodo, or moi moi.
Ingredients
- Rice (3 cups)
- Fresh or canned palm fruit extract (3 cooking spoons)
- Banga spices (1 tsp)
- Crayfish (2 tbsps)
- Smoked fish (2)
- Meat stock or water (4 cups)
- Ground pepper (1 tsp)
- Habanero (2)
- Onions (1)
- Scent leaves (4 tbsps)
Preparation
If you are using fresh palm fruits, wash in water and boil for 30 minutes or until soft enough to squeeze.
Then place the fruits in a mortar and pound gently to extract the juice.
When the skin has separated from the nuts, pour out in a sieve and squeeze out all the juice. Repeat twice till you have extracted all the juice.
In a pot, mix the extract and meat broth or water and bring to boil for 15 minutes.
Once the oil starts to float above the mixture, add your onions, ground pepper, Banga spices, crayfish, smoked fish, crushed habanero pepper, and season to your taste.
Turn down the heat and go wash your rice.
Add the thoroughly washed rice to the broth and allow to simmer on low heat for a few minutes to absorb the flavour of the palm fruit extract.
Turn the heat back up and allow to cook for 30 minutes or until soft. Then add the scent leaves.
When the rice has absorbed almost all the liquid, stir with a wooden spoon and turn the heat all the way down.
If you want it to have that extra smokey taste, seal the pot with foil paper or a plastic bag before covering the lid and allow it to cook in its own steam.
Step 1
If you are using fresh palm fruits, wash in water and boil for 30 minutes or until soft enough to squeeze.
Then place the fruits in a mortar and pound gently to extract the juice.
When the skin has separated from the nuts, pour out in a sieve and squeeze out all the juice. Repeat twice till you have extracted all the juice.
Step 2
In a pot, mix the extract and meat broth or water and bring to boil for 15 minutes.
Once the oil starts to float above the mixture, add your onions, ground pepper, Banga spices, crayfish, smoked fish, crushed habanero pepper, and season to your taste.
Turn down the heat and go wash your rice.
Step 3
Add the thoroughly washed rice to the broth and allow to simmer on low heat for a few minutes to absorb the flavour of the palm fruit extract.
Turn the heat back up and allow to cook for 30 minutes or until soft. Then add the scent leaves.
Step 4
When the rice has absorbed almost all the liquid, stir with a wooden spoon and turn the heat all the way down.
If you want it to have that extra smokey taste, seal the pot with foil paper or a plastic bag before covering the lid and allow it to cook in its own steam.
Sargin Beatrice
Holistic Nutritionist
Nigerian
One serving of Banga rice has 700 calories. It also goes well with side dishes like steamed vegetables, fried fish, peppered meat or chicken, plantain, but note that these will also increase the calorie count.
Good advice
Unless you like soggy rice, always make sure your liquid just about passes the rice in the pot and add water in bits till you get your desired texture.
