What do you need for this recipe?
Meat stock and 2 presses of the Banga extract.
1st press which is a very thick extract you get after pounding the palm nuts. It’s thick like butter. This you add at the final stage of cooking.
2nd press…a bit lighter than the first. This you use with the meat stock to start the cooking.
Crayfish is optional but should not be overwhelming.

Enjoy the video recipe: https://www.hungryng.com/nigerian-foods-how-to-cook-banga-rice-recipe/