APPETIZING BANGA RICE

INGREDIENTS:

3 cups rice 

2 large onions 

Dry fish 

3 cups palmnut extract 

1/4 cup ground crayfish or prawns

3 seasoning cubes 

2 tablespoons chili pepper salt 

Scent leaf or pumpkin leaves (optional)

Banga spices (optional)

Beef, assorted meat etc. (optional).

COOKING DIRECTIONS:

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

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

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

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

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

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

-Add dry fish, crayfish, seasoning cubes, dry chilli pepper and Banga spice (if using).

-Stir, taste and add salt.

-Bring to a boil, cook for 5 minutes.

-Add meat stock and some water enough to cover the rice.

-Pour the parboiled rice and chopped meat into the Banga broth, stir and cover tightly.

-Cook until very little water is remaining, add your scent leaf or pumpkin leaves and stir.

-Cover and reduce to a very gentle simmer.

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

Serve. Enjoy...