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Nigerian Banga Rice

Nigerian Banga Rice

Banga Rice, a traditional Nigerian dish using Easy Cook Long Grain rice smothered in Banga broth combined with juicy cuts of assorted meats. Courtesy of Lovely (@Jubsyjubzfood).

  • 31 - 60 Minutes
  • Hard
  • 8




  • 500g Tilda Easy Cook Long Grain Rice
  • 800g Banga Palm nut soup
  • 50g Dried shrimps
  • 1 Smoked catfish
  • 270g Fresh prawns
  • 1 Scotch bonnet pepper
  • 1 Sweet pepper
  • 1 Red bell pepper
  • 1 Onion
  • 1 Tablespoon Vegetable oil
  • 2 Maggi cube
  • 1 Teaspoon salt
  • 1/2 Teaspoon Banga spice
  • Cray fish
  • Scent leaves
  • 124g Cow skin (Kpomo) cooked (optional)


  1. Chop the onions and cow skin into small pieces, discard the head of the smoked catfish and break it into smaller chunks. Do the same for the dried shrimps.

  2. Using a food processor pulse the bell pepper, sweet pepper, and scotch bonnet until they are fine but still visible.

  3. Soak the rice in hot water for 5 minutes then wash and rinse out the water to remove any excess starch.

  4. Soak the dried scent leaves in hot water for 5 minutes and then discard the water .

  5. Add Sunflower oil to a heated pan and pour in the onions, allow to simmer for a few seconds, followed by the sweet pepper, scotch bonnet and red bell pepper blend. Cook for about 2 minutes.

  6. Add the banga palm nut soup, cow skin, smoked catfish, half of the crayfish, half of the dried shrimp, Maggi, salt, banga spice and allow to cook for 5 minutes.

  7. Add the Tilda Easy Cook Long grain rice and 200g of water and cook for another 15 minutes.

  8. Using a wooden spoon stir the rice and add the remaining crayfish, dried shrimp, and scent leaves.

  9. At this point you can taste it and add additional Maggi or salt if needed, reduce the heat and cook for additional 10 minutes, enjoy.