Nigeria
Banga Rice
Banga rice is a rice dish popular in the Delta State of Nigeria.
Banga rice comes from the Niger Delta and the coastal Igbo communities, where cooking over wood with palm fruit and smoked fish is older than most written recipes. Palm fruit is boiled and fermented before its juice is used, and that sourness is what separates banga from plain rice. Smoked fish or stock is folded in at the end rather than at the start, so the grains stay distinct and flavoured without turning to mush.
Ingredients
- palm nut extract1.5 cup
- Fresh habanero pepperTo taste
- medium onion1
- ground crayfish2 tablespoon
- banga spice2 tablespoon
- stock cubes3
- Salt to tasteTo taste
- uncooked rice, rinsed and drained2.5 cups
- medium smoked catfish or titus fish2
- scent leaf, sliced0.5 cup
Directions
- 1
Combine the palm nut extract with water in a pot. The total liquid volume should be roughly double the volume of the rice.
- 2
Blend the onion and habanero to a chunky paste. Mix into the pot, cover, and bring to a boil.
- 3
Add the ground crayfish, banga spice, stock cube, and salt. Let boil on medium heat.
- 4
Stir in the rice, and cook over medium heat until soft. Add additional water if necessary.
- 5
When the rice has softened, mix in the smoked fish and scent leaf. Give a quick stir, and allow any residual water to absorb/evaporate.
- 6
Remove from heat and serve.
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Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.