Banga Rice

Banga Rice
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Should I even apologize for not blogging like i normally do or can we all just act like nothing happened and I am updating normally. Yes lets do the latter!

 

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As most of you know, I write for the Sunday Punch every week and sometimes it gets overwhelming trying to figure out what to cook for my column because I have to ensure its something people in Nigeria can have access to. EASILY. Thanks to my constant reading/researching and learning, I always coming across different meals that I know would work well for my column. I write them down on a list and weekly I look through the list to pick what I am going to make. Sometimes I have to try a recipe more than once in case I need to re-measure my ingredients but for this one, I ball-parked everything and it came out perfect!

I heard of Banga rice, a few year’s ago when I was in Port Harcourt for holiday and I made a mental note about it. Fast forward to last year and I saw a post on instagram from a restaurant and they had banga rice on the menu. I remembered the taste and was definitely interested. Banga rice is pretty much rice cooked in palm nut sauce from THIS recipe. You cook jasmine rice in the sauce add dried fish, some banga spices and some stock! t ends up perfect! absolutely perfect! This recipe has been on my must-try list since forever! I wanted to buy the paella pan before I made it so that coupled with some other things made me FINALLY try this recipe for the first time last week. The taste was everything I thought it would be and more. I liked the added taste the shrimp and dried herring added to the dish as well.  I really hope you do try this recipe and if you have any questions, you know where to find me! till next time,

banga rice

Serves 6-8
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Meal type Main Dish
Region Nigerian
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Ingredients

  • 200g palm nut sauce ?canned or freshly made)
  • 2 cups jasmine rice preferably or parboiled rice
  • 1 cup dried fish (herring, mackarel, any kind)
  • 1/2lb fresh prawns or giant tiger shrimps
  • 2 teaspoons hot pepper (cayenee or naija pepper)
  • 1 tablespoon crayfish grounded
  • 1/2 teaspoon mixed banga spices
  • 2 cubes stock cubes
  • 1 handful scent leafs/efirin/basil
  • salt to taste

Directions

Step 1 **If using palm kernels, Wash and boil palm nut until soft very soft about 60-90 minutes. Pound your palm nut in a mortar and pestle until the skin begins to separate from the nut. Using a cheese cloth or strainer, squeeze the juice from the mixture. Scoop all the pounded nut, put in a bowl, add water and massage, strain the juice with sieve, finally rinse with hot water.
Step 2 If using the canned palm nut sauce, pour the juice into a large wok or pot. Add two cups of water and boil for 20 minutes to thicken back a bit.

Step 3 Wash your rice with hot water to begin the cooking process and add to the palm but sauce. Stir until evenly mixed and cook for 15 minutes.
Step 4 Season the rice with maggi, salt, banga spice, pepper and crayfish; stir together until thoroughly combined. taste for salt and add according to your taste.
Step 5 In a separate pot, soak the dried fish in hot water and wash thoroughly to remove any sand or dirt. Add the shrimps to a pan with a dash of coconut oil and stir fry. Add the dried fish and shrimps to the rice and stir it in well.
Step 6 Continue to boil the rice on medium heat until soft. About 10 more minutes. If using scent leaf/efirin, chop them and pour over the top of the rice.

serve immediately.

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Comments

  1. I tasted it at Cakes’ family home and just confirmed that banga is NOT for me!!!

  2. my husband absolutely loves this but rather than using palm nut sauce, i bleach the palm oil in a pan first. i’ll try this method and see if it tastes different.

  3. Has your international delivery service launched yet? 🙂

  4. First time hearing about it. I have to try it . Keep up the good work Lohi

  5. Where do you get the banga spices from?

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