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On this new awesome episode of Off The Menu, popular TV host, Denrele, joins Soliat in the kitchen to cook some delicious traditional Banga rice.  If you’d like to try this out in your kitchen, check out the recipe below:
Off the menu

Ingredients: 

-Palmnut cooked and pounded with the extract sieved with water

-Long grain parboiled rice

-2 smoked mackerels

-400g tinned Banga

-2 Maggi Seasoning cubes

-1 tablespoon ground crayfish

-1 teaspoon ground cayenne pepper

-Habanero pepper

-Scent leaves

-1 red onion

-1 teaspoon ground cayenne pepper

-Salt

banga rice

Before Cooking:

1. Rinse and cut the red onions into small pieces.
2. Debone the smoked fish and break into big pieces.
3. Grind the cayenne pepper.
4. Dice the habanero pepper.

5. Grind the crayfish.

6. Rinse the scent leaves and set aside. No need to cut them.

 

 

How to cook Banga rice:

  1. 1. Parboil the long grain parboiled rice, add the rice to boiling water, stir, cover the pot and once it boils again, leave to boil for 12 minutes or till you can easily cut the grain of rice with your finger nails.
  2. 2. Pour the parboiled rice into a sieve to drain out all the hot water. Rinse with cool water to cool it down as quickly as possible. Leave in the sieve to drain all the water.
  3. 3. Boil some water and use it to mix the Banga concentrate. This is so that all the particles including sand (if any) will go to the bottom of the pot. You don’t want these in the rice.
  1. 4. Cover and leave it to boil.

5. Add Maggi cube (crushed), crayfish, onions, salt and the ground cayenne pepper.

6. When it boils, add the parboiled rice.

7. Stir and make sure the water is at the same level as the rice. If you parboiled the rice correctly, the Banga Rice will be done by the time this same level of water dries.

8. Taste for salt and add some if necessary.

9. Cover and start cooking on medium heat.

10. When you can no longer see the liquid in the pot but it is not yet dry, add the scent leaves, diced habanero peppers and smoked fish on top.

11. Leave to stand for 5 minutes before serving.

 

By: Dammy Eneli

See Also:  Off The Menu S02 E9- How To Make Grilled Fish And Dun Dun With Niniola

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