Banga Rice is one of the traditional Nigerian rice recipes, it is prepared with palm fruit concentrate. In the video below, I used tinned palm fruit concentrate to cook the Banga Rice but you can prepare your own palm fruit concentrate from palm fruits.

Ingredients

Long grain parboiled rice
If you are in the USA/UK, use 4 cups.
If you are in Nigeria, use 1 De Rica cup.
If you have a weighing scale, use 700g or 1.5lbs.
400g tinned banga (palm fruit concentrate)
2 smoked fish (smoked mackerels)
1 big stock cube
1 red onion (red onion recommended)
1 tablespoon ground crayfish
1 teaspoon ground cayenne pepper
Habanero pepper (to your taste)
Salt (to taste)
Scent leaves (to your liking)

Notes on the ingredients

You can used tinned banga or make your own.
I recommend red onions for Banga Rice but you can use any if you do not have red onions.
Habanero Pepper is atarodo, ose oyibo or atarugu.
Before you cook Banga Rice
Rinse and cut the red onions into small pieces.
Debone the smoked fish and break into big pieces.
Grind the cayenne pepper.
Dice the habanero pepper.
Grind the crayfish.
Rinse the scent leaves and set aside. No need to cut them.

Cooking Directions

https://nigerianrecipes.net/how-to-cook-banga-rice/