- Banga3 CupsPalm nut / Palm fruit. You can substitute with tinned palm fruit (banga) concentrate. The quantity of banga you have should be more than the quantity of rice
- Rice2 Cups
- Scotch Bonnet PepperAny QuantityLocally called ata rodo. Blended or finely chopped
- Onion1 PiecesBlended or Finely chopped
- Smoked or Dried FishAny QuantityDeboned, washed and soaked in hot water to soften for dried fish
- Ground Crayfish1/2 Cooking Spoons
- Ataiko1 TeaspoonsA spice used to make banga
- Iruguje1 TeaspoonsA spice used to make banga soup
- Salt and Seasoning CubesTo Taste
For the soup recipe, check out this Banga Soup recipe.
Step 1. Wash and boil the palm fruit until it softens then pound in a mortar or bowl with a pestle until the skin separates from the nuts, add warm water and extract the juice into a pot using a sieve.
Step 2. Repeat the process of straining the juice from the nuts two more times to ensure you extract all the juice.
***If you are using store bought tinned banga(palm fruit)concentrate, add warm water to loosen a bit before boiling.
Step 3. Boil the extracted juice for 30 minutes, while that is going on,wash the dried or smoked fish with warm water and salt to remove dirt.
Step 4. Wash and parboil the rice. Set aside.
Step 5. Then add the ataiko, iruguje, blended pepper and onion and crayfish to the pot of banga extract and cook for 5 minutes.
Step 6. Add seasoning cubes and salt to taste and add the parboiled rice. You can add the fish at this stage or wait till the rice is almost ready so the fish doesn’t scatter.
Step 7. Cook until the water dries off.
Your banga rice is ready😊