Banga jollof rice

Ingredients

• 3 cups rice
• 2 large onions
• Dry fish
• 3 cups palmnut extract
• 1/4 cup ground crayfish
• 3 seasoning cubes
• 2 tablespoons chili pepper
• salt
• Nchu anwu ((Scent leaf))
• Banga spices ((optional))

Instructions

1. 1

   If you are using beef and ponmo, wash and place in a pot, season with salt, seasoning cube, onions, Cameroun pepper and some water cover.

2. 2

   Place over medium heat and boil. When soft, cut into one-inch pieces, set aside.

3. 3

   While the meat is cooking, wash rice, place in a pot, add enough water to cover the rice.

4. 4

   Boil until about halfway cooked. Drain into a sieve, rinse in cold water and set aside.

5. 5

   Chop or grind onions, wash dry fish, wash and shred the scent leaves.

6. 6

   Pour Banga extract into a pot over medium-high heat.

7. 7

   Add dry fish, crayfish, seasoning cubes, dry chilli pepper and Banga spice (if using). Stir, taste and add salt.

8. 8

   Bring to a boil, cook for 5 minutes.

9. 9

   Pour the parboiled rice and chopped meat into the Banga broth, add meat stock and some water enough to cover the rice.Stir and cover tightly.

10. 10

    Cook until very little water is remaining, add scent leaf and stir.

11. 11

    Cover and reduce to a very gentle simmer.

12. 12

    Cook until water has been absorbed, leave covered to dry out about 5 minutes.