Banga Rice is one of those dishes I never heard about until when into adulthood, thanks to my new adventurous side, I’m now open to trying dishes from all over the country. This Banga recipe is another interesting way of enjoying our favourite Rice without it being underwhelming.
It’s similar to Native Jollof because you use Palm Oil and Dried/Smoked Fish but there’s the addition of the very aromatic Banga Spices which is a mix of different Seeds that give the dish its distinct flavour.
Banga Rice is quite easy to make, just make sure you have your Banga Spices and you’re good to go.
2 1/2 Cups of Rice
1 1/2 Cups Palm Nut Extract
1 Cup Pepper Mix (2 Large Habanero Peppers, 1 Medium Onion)
3 Tbsps Banga Spices
2 Medium Smoked Catfish
2 Tbsps Ground Crayfish
1/2 Cup Scent Leaves (Slices)
3 Stock Cubes
1/2 Tsp Salt