Palm-Fruit ‘Banga Rice, cousin to Jollof Rice.


Meet Banga rice, the southern delicious cousin to Jollof rice. Cooked in the rich Palm-fruit juice/extract as is common in the southern part of Nigeria.

Palm-fruit is used in most staple meals in my native region of southern Nigeria. Although I grew up eating it mostly as a homemade meal, I’ve always wondered about the peculiar but beautiful taste and aroma of the rice sold by the native women on the streets. Maybe it’s because they were served in bags. It was very fulfilling squeezing it out of the bag into my mouth instead of the typical spoon to mouth way of eating we are all accustomed to.

I’ve always felt that banga rice cooked outside in an open fire using native pots made of clay or cast iron tasted way better than those cooked indoors on a stove. Nonetheless banga is simply delicious and I find cooking it just as fulfilling as eating it.

Here’s the recipe:

Print Recipe
Palm-Fruit 'Banga' Rice, cousin to Jollof Rice. Yum
southern Nigerian Banga Rice
Course Main Dish
Cook Time 50 minutes
Servings
Course Main Dish
Cook Time 50 minutes
Servings
southern Nigerian Banga Rice
Instructions
  1. Pour the rice and Palm-fruit extract/juice in a pot and bring to boil over medium heat.
  2. Add the onions, peppers and crush in the Maggi cubes.
  3. Season with desired amount of salt to taste, then cover the pot with a lid.
  4. Let the rice cook for 30 to 45 minutes stirring occasionally with a wooden spoon.
  5. Once the rice is cooked it will be soft but not soggy or sticky.
  6. Do not add more water if the rice is not soft enough, just reduce the heat, give the rice a stir and cover with both a foil paper and lid. This will trap enough moist heat inside the pot to finish cooking the rice.
  7. Serve hot.

Enjoy. Xx

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