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Banga Rice

Banga rice is a rice dish popular in the Delta State of Nigeria. It features oil palm fruit concentrate, and it is both easy and delicious to make.

Source and licence

"Banga Rice" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Banga_Rice, revision 4513583), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Banga_Rice&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4513583

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Combine the palm nut extract with water in a pot. The total liquid volume should be roughly double the volume of the rice.
  2. Blend the onion and habanero to a chunky paste. Mix into the pot, cover, and bring to a boil.
  3. Add the ground crayfish, banga spice, stock cube, and salt. Let boil on medium heat.
  4. Stir in the rice, and cook over medium heat until soft. Add additional water if necessary.
  5. When the rice has softened, mix in the smoked fish and scent leaf. Give a quick stir, and allow any residual water to absorb/evaporate.
  6. Remove from heat and serve.