Banga Rice

Ingredients

• 1½ cup palm nut extract
• to taste habanero pepper
• 1 medium onion
• 2 tablespoon ground crayfish
• 2 tablespoon banga spice
• 3 stock cubes
• 2½ cups uncooked rice
• 2 medium smoked catfish
• ½ cup scent leaf

Steps

1. Combine the palm nut extract with water in a pot.
2. The total liquid volume should be roughly double the volume of the rice.
3. Blend the onion and habanero to a chunky paste.
4. Mix into the pot, cover, and bring to a boil.
5. Add the ground crayfish, banga spice, stock cube, and salt.
6. Let boil on medium heat.
7. Stir in the rice, and cook over medium heat until soft.
8. Add additional water if necessary.
9. When the rice has softened, mix in the smoked fish and scent leaf.
10. Give a quick stir, and allow any residual water to absorb/evaporate.
11. Remove from heat.
12. Serve.