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Banga Jollof

by on August 19, 2015
 

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This is one of the few times I make Jollof rice without first cooking the rice. The first thing I do is call my mother who instructs me accordingly. Rice. Banga cream and no spices. If at all, a mere pinch. I begin by washing the rice in water till clear.

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In a large pot, combine your Banga cream with an equal amount of water then bring to boil. Season with salt, pepper, dried crayfish and lemongrass if you like.

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After a few minutes, add your chicken, beef, meat to the pot. I like mine to cook together, as though it was the base of a soup.

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Then add your rice and stir.

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I like to add some dried red crayfish which lends a sweet and savoury note.

 

 

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I check for seasoning, reduce the heat and then cover with moimoin leaves before I put the lid on 🙂

 

You want the rice to steam and soften and infuse with the savoury goodness of the palm nut.

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In no time, your rice should be ready. 

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Feel free to serve it with some scent leaves, chiffonaded or just like that. Eat off a banana leaf, with your fingers, sitting on the floor, whatever you like. Channel your inner Niger-Delta child.

Its the week leading up to #WorldJollofRiceDay. Peace.