Banga Rice is a traditional Nigerian rice recipe. It is the raw oil/juice gotten from boiling, pounding, and squeezing the palm nut. You can use the already prepared tinned palm fruit concentrate for cooking the Banga Rice, or you can get the palm fruit and prepare it yourself.
There are two versions of the Banga rice. The Eastern part of Nigeria version and the Delta state version of this dish. The Delta version uses Banga soup spice and the Oburunbebe stick, while the Igbo version doesn’t.
Ingredients you need for Banga Rice.
- Palm-nut cooked and pounded with the extract sieved with water
- Fresh pepper blended
- Onions sliced
To further enhance the dish’s taste, you can add:
- Seasoning cubes
- Banga soup spices blended
- Oburunbebe stick
- Bonga fish pieced
To complement the dish, you can add:
- beef and
- dry fish.
How To Prepare Banga Soup
- Rinse the palm nuts
- Place the palm nut in a pot with water and allow it to boil.
- Cook for 30 minutes (for it to become soft)
- Drain the water with a filter
- Place the palm nut in a bowl/pot/mortar and pound using a mortar and a pestle to extract the juice. Alternatively, you can knead the palm nut gently with your hands.
- Add warm water and sieve out the Banga/Juice; after the skin is peeled from the nuts,
- Repeat the process 2 or 3 more times to ensure you extract all the palm nuts’ juice.
- Soak the rice you will use in boiling water and allow it to parboil.
- Blend some pepper and onions.
- Boil the Banga extract for about 15 minutes, then add the parboiled rice and the blended pepper.
- Also, add seasoning cubes, salt, and crayfish.
- Ensure the Banga extract is more than the rice.
- Cover and allow to cook for about 30 – 45 minutes until the rice is very soft.
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