Banga rice is the traditional rice but is so called because it makes use of palm fruit oil like in Banga soup.
Cooking time
40 minutes

Ingredients
A bottle of banga palm fruit
1 cup of rice
1 medium size onions
5 black peppers
Ground crayfish
Ground dried prawns
Knorr cube
Scent leaves (optional)
Salt

Instructions

1. Parboil the rice, wash well and set aside.

2. Place the palm fruit juice in a pot and place on medium heat. Heat for a while.

3. Add chopped onions and sauté till translucent. Add the chopped peppers, prawns and crayfish.

4. Once the oil starts to separate from the cream, add rice, knorr cube and some salt to taste. Stir and leave to boil.

5. Cover with a foil paper and a tight lid. Cook for about 15 minutes. Add in the scent leaves at this point and allow to simmer on low heat for five minutes. Turn off heat and leave for another 10 minutes with the foil still covering the pot. This will allow the steam to cook the rice and give it the party-rice taste.
Your rice is ready! Serve with grilled chicken or smoked fish and plantain.

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