Spicy banga rice

Banga rice, also known as palm nut rice, is a delicious Nigerian dish made with palm nut extract, often with a base of rice and aromatic spices. This dish is rich, flavourful, and nutritious. Here’s a simple recipe to prepare banga rice at home.

Ingredients

Long-grain rice (preferably parboiled), palm nut extract, chicken or fish stock, onion, garlic, ground crayfish, ground Cameroon pepper or scotch bonnet, ground uziza seeds, dried thyme, dried basil or scent leaf, bouillon cubes or stock cubes, salt to taste, vegetable oil, cooked fish or chicken for added protein and flavour

Recipe

• Rinse the rice in cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky. Drain and set aside.

• Heat the oil in a large pot or skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Add the minced garlic and sauté for another minute, being careful not to burn it.

• Stir in the ground crayfish (if using), ground Cameroon pepper, uziza seeds (if using), dried thyme, and dried basil. Cook for another minute or until fragrant.

• Pour in the palm nut extract and stir well. Let it simmer for a few minutes to allow the flavours to meld.

• Add the rinsed rice to the pot, stirring to coat it with the palm nut mixture.

• Pour in the chicken or fish stock, ensuring there’s enough to cover the rice by about half an inch. Add the bouillon cubes or stock cubes and stir. Bring to a boil.

• Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. If necessary, add more stock or water during cooking to prevent the rice from drying out.

• If using cooked fish or chicken, gently stir it into the rice during the last 5 minutes of cooking to heat through.

• Once the rice is fully cooked and tender, remove from heat. Serve hot and enjoy your banga rice with your favourite side dishes or alone as a complete meal.