HOW TO COOK DELICIOUS BANGA RICE!

I promised this recipe for a long time, make una nor vex. Finally it is here...! One of the highlights of growing up in Warri is the kind of food I was exposed to. Soft, mushy banga rice, coconut rice that you can suck from the nylon, starch and Owho soup, ukodo...I can go on. I'm not your everyday Yoruba girl.

Today I will be showing you how I prepare Banga rice wey make too much sense. I didn't do it alone, my friend Yotan and her sister Amaju and momsy all join. We made a big party pot of Banga rice and it was so delicious.

INGREDIENTS

Rice

Palm Nut

Crayfish

Seasoning cubes

Salt

Fresh Pepper

Onions

PREPARATION

STEP1

• Wash palm nuts, and place in a pot with water to boil
• After 30 minutes it should be thoroughly cooked so drain the water
• Place the banga in a bowl/pot/mortar and pound gently to extract the juice OR knead with your hands.
• When the skin is peeled from the nuts, add  warm water and sieve out the juice. 
• Repeat the process 2 more times to ensure you extract all the juice.

Palm nuts aka Banga

An alternative to this process is buying already made banga extract in the supermarket. I buy a tin for about 500 naira. However, e no go sweet like using fresh banga. 

STEP 2

• Soak the rice you will use in boiling water and cover, this will allow it to parboil before cooking.
• Blend the pepper and onions roughly
• Boil the banga extract for about 15 minutes, then add the parboiled rice and the blended pepper. 
• Also add seasoning cubes, salt and crayfish 
• Make sure the banga extract is more than the rice
• Cover and allow to cook for about 45 minutes (till the rice is very very soft).

Thats all! If you want to know how to make delicious Banga soup then click HERE