Lobster banga rice
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 2
- Dietary
- Egg-freePregnancy-friendly
Banga rice is a traditional Nigerian dish made by cooking rice with palm fruit concentrate and banga spices.
From Saturday Kitchen
Ingredients
For the banga broth
- 2 tbsp vegetable oil
- 500g/1lb 2oz prawn shells
- 50g/1¾oz onion, thinly sliced
- 200g/7oz cod offcuts, smoked
- 6 lemongrass stalks
- 10g uda, toasted and seeds removed
- 20g/¾oz banga spice powder
- 50g/1¾oz fresh root ginger, peeled and grated
- 300g/10½oz palmnut cream (ideally abemudro, spiced version)
- 1 lemon, juice only
- 150ml/5fl oz coconut cream
- 1 large red pepper, chopped
- ½ tbsp tomato purée
- salt and freshly ground black pepper
For the banga rice
- 2 tbsp vegetable oil
- 250g/9oz Jasmine rice
- 325ml/11fl oz banga broth (see above)
- 2 lobster tails
- 25g/1oz unsalted butter
For the green seasoning
- 20g/¾oz fresh Thai basil, finely chopped
- 1–2 green jalapeños, to taste, finely chopped
- small bunch spring onions, finely chopped
- 1 green pepper, finely chopped
- 2 garlic cloves, finely chopped
- ½ lime, juice only
- vegetable oil
Method
To make the banga broth, heat the oil in a casserole and fry the shells until they release their oils.
Add the onion and fry until completely softened.
Add the rest of the ingredients and 200ml/7fl oz water. Simmer for 40 minutes.
Blend the broth in a blender or food processor for 6 minutes, then pass through a fine sieve into a large bowl.
Season with salt and pepper and set aside.
To make the banga rice, heat the oil in a large saucepan and cook the rice for 7 minutes, or until the grains are evenly coated and toasted.
Add 325ml/10fl oz oh the banga broth to the pan. Cover and cook over a medium heat for 35 minutes.
Place the lobster tails on top of the rice in the pan and steam for a further10 minutes, or until cooked through.
Add the butter, cover the pan and remove from the heat. Leave to rest for 6 minutes.
To make the green seasoning, use a large mortar and pestle to blend the ingredients together. Loosen with vegetable oil to a desired consistency.
Heat a small frying pan and add the oil, once hot add the lobster tail. Cook on one side and then add the butter, turn the lobster tail over and continue to cook and baste in the butter, this will take 2–3 minutes.
Place the cooked banga rice onto a serving plate, cut the tails into slices and place on top. Serve the green seasoning next to the rice.
