Popularly eaten in the South South region of Nigeria, Banga Rice is a traditional Nigerian recipe made with palm fruit extracts. Though they might look similar, it is not to be confused with Jollof Rice.
In this video, Sisi Yemmie shows us how she makes the popular Delta dish with ingredients and instructions to follow as well.
- Palm Nut
- Seasoning cubes
- Fresh Pepper
- 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.
An alternative to this process is buying already made banga extract in the supermarket. However, it may not be as sweet as fresh banga.
- 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).