Banga Rice
Banga rice is a one-pot Nigerian dish from the Delta State, cooked in a base of palm nut extract instead of plain water. The rice drinks up the rich, orange-red liquid along with habanero, onion, crayfish and banga spice. Smoked catfish and fresh scent leaf go in at the end, so the fish stays intact and the herb keeps its sharp, clove-like aroma. It needs little more than a pot.
Instructions
Pour the palm nut extract into a pot and add water until the total liquid is about twice the volume of the rice you plan to cook.
Blend the onion and habanero into a chunky paste, stir it into the pot, cover, and bring to a boil.
Add the ground crayfish, banga spice, stock cubes and salt. Keep the pot boiling over medium heat so the flavors come together.
Stir in the rinsed rice and cook over medium heat until the grains are soft. If the pot looks dry before the rice is tender, add a little more water.
Once the rice is soft, fold in the smoked fish and the sliced scent leaf. Stir briefly and let any remaining liquid soak in or evaporate.
Take the pot off the heat and serve while the rice is hot.
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