Banga jollof rice
It is a combination of Banga soup and rice
Ingredients
- 3 cups rice
- 2 large onions
- Dry fish
- 3 cups palmnut extract
- ¼ cup ground crayfish
- 3 seasoning cubes
- 2 tablespoons chili pepper
- salt
- Nchu anwu (Scent leaf)
- Banga spices (optional)
Instructions
- If you are using beef and ponmo, wash and place in a pot, season with salt, seasoning cube, onions, Cameroun pepper and some water cover.
- Place over medium heat and boil. When soft, cut into one-inch pieces, set aside.
- While the meat is cooking, wash rice, place in a pot, add enough water to cover the rice.
- Boil until about halfway cooked. Drain into a sieve, rinse in cold water and set aside.
- Chop or grind onions, wash dry fish, wash and shred the scent leaves.
- Pour Banga extract into a pot over medium-high heat.
- Add dry fish, crayfish, seasoning cubes, dry chilli pepper and Banga spice (if using). Stir, taste and add salt.
- Bring to a boil, cook for 5 minutes.
- Pour the parboiled rice and chopped meat into the Banga broth, add meat stock and some water enough to cover the rice.Stir and cover tightly.
- Cook until very little water is remaining, add scent leaf and stir.
- Cover and reduce to a very gentle simmer.
- Cook until water has been absorbed, leave covered to dry out about 5 minutes.
