Local banga rice

4
5557

Local banga rice

Serves 4
Prep time 1 hour
Cook time 1 hour, 30 minutes
Total time 2 hours, 30 minutes
Meal type Main Dish
Misc Pre-preparable, Serve Hot
Region Nigerian
What makes local banga rice unique is its soggy and creamy texture together with its thick palm fruit aroma. I grew up eating banga rice almost on a daily basis in primary and secondary school.I still have fond memories sucking this goodness out of the usual nylon bag its sold in lol...it was my curiosity that led me to ask one of the popular banga rice sellers in one of the markets in Warri for the secret. And the mama said onions! and then went ahead to instruct me. And true to her words, that changed my banga rice game forever!! lol

Ingredients

  • 1 Mudu palm fruit(banga)
  • 1 Large onions (diced)
  • 200ml meat stock
  • 15 pieces fresh scotch bonnet pepper (pounded roughly)
  • salt
  • seasonig
  • 3 cups rice

Note

What makes local banga rice unique is its soggy and creamy texture together with its thick palm fruit aroma. I grew up eating banga rice almost on a daily basis in primary and secondary school.I still have fond memories sucking this goodness out of the usual nylon bag its sold in lol...it was my curiosity that led me to ask one of the popular banga rice sellers in one of the markets in Warri for the secret. And the mama said onions! and then went ahead to instruct me. And true to her words, that changed my banga rice game forever!! lol

Directions

Step 1
boil, pound and extract palm fruit juice from the palm fruit. first extract a very thick batch and set aside in a bowl before extracting the rest liquid. (this stage is very important)
Step 2
place the fresh pepper in a mortar and pound roughly
Step 3
place the second watery palm fruit on the fire and add the diced onions(onion is a vital ingredient in making banga rice, so you need a lot)
Step 4
then leave open to boil for 20-25minutes or until a slightly thick and also boil the thick palm fruit juice seperatly for like 4 minutes and set aside
Step 5
place a pot of water on the fire and allow to boil then sieve in the meat stock
Step 6
add the washed rice and cover to boil
Step 7
the rice should be a bit soft with very little water left
Step 8
then pour in the par boiled palm fruit, and add little salt and seasoning and add the pounded fresh pepper and cover to boil
Step 9
when the rice is almost dry but with some stock left, reduce the heat and continue cooking.
Step 10
allow the rice to slowly cook on medium heat until dry
Step 11
then add the thick par boiled palm fruit (this stage is very crucial if you hope on getting the soggy texture and aroma local banga rice is associated with
Step 12
stir well to mix and allow to simmer on low heat for 5-6 minutes

4 COMMENTS

  1. My oh my. I grew up enjoying this delucay too in warri. The best part was sucking it out of the white nylon. Hehehehe. Trying it out for dinner today with your recipe. And I must suck it out of the nylon. Thank you

    • hahahaha Esther you got me laughing with this. And yeah, the feeling of sucking it out of a nylon bag is unexplainable. Hahaha please do give it a try

  2. Thank you for this wonderful recipe. I made it this morning. And it was a delight. Can I request for coconut rice. The native type o, not those fried rice own I see on YouTube. Thanks. More grease to your elbow

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