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: