Efik Banga Rice (Calabar Starch and Palm Nut)

How to Make It

1. 1

   If using fresh palm fruits: boil for 20 minutes, pound in a mortar, add warm water, and strain to extract the thick palm nut cream. Discard the fibrous residue.

2. 2

   Pour the palm nut extract into a large pot. Add approximately 600ml water, oburunbebe sticks, ataiko, obeletientien, and ground crayfish. Bring to a boil over medium heat.

3. 3

   Add diced onion, blended pepper, pre-cooked beef, stockfish, dried fish, seasoning cubes, and salt. Stir and simmer for 10 minutes to develop the banga broth flavour.

4. 4

   Taste the broth — it should be rich, aromatic, and distinctly banga-flavoured. Adjust seasoning.

5. 5

   Add the washed rice to the broth. The liquid level should be about 2cm above the rice. Stir once to combine.

6. 6

   Cover the pot tightly and cook on medium-low heat for 20–25 minutes, checking once halfway through. If too dry, add a little hot water or stock. Do not stir during cooking.

7. 7

   Once rice is cooked and liquid is absorbed, add shredded scent leaves, fold in gently, and cover for 3 minutes off heat to steam.

8. 8

   Serve hot — the rice should be richly coloured, fragrant, and slightly glossy. Serve with fried plantain or a side salad.