Nigerian Banga rice (Urhobo Amiedi)
, Here is my all time favourite rice dish. To many Urhobos, this rice dish beats jollof, fried rice, coconut rice (and so on) any time anywhere, to some, not all
Ingredients
Banga palm fruit ( extract)-50cl.
1 medium size onions
5 Cameroon pepper ( chopped)
Fresh prawns/ or dried ones
Ground dried cray fish
Ground dried prawns (please note this is different in taste and flavour than ground crayfish)
Knorr cubes,
Salt
rice
Method
1- per-boil your rice,wash properly and set aside.
2.- pour the extract into a pot on heat, add your stock, bring it to boil
3. Add the chopped onions into the pot. 5 mins later add the dry grounded crayfish and the dry grounded prawns.
4. Wash rice with lukewarm water. When the oil starts to separate from the soup add the rice, salt and cayenne pepper and stir the rice. Turn heat down and cover the pot, allow it to cook under a low heat.
5. Wash your dried fish, set a side, remove the dried prawns head, oporo, and wash the dried prawns under running water, and add together with the dried fish, open the pot and spread on the boiling rice
Your banga rice is set in 30 minutes, relax with a chilling juice or mineral water- come to my open kitchen at Mudase #30/33 the Autograph Mall Abacha road.
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