Cookbook:White Rice and Banga Soup with Plantain

Cookbook | Ingredients | Recipes

White Rice and Banga Soup with Plantain
Category	Rice recipes
Time	1 hour
Difficulty

Ingredients

• Rice
• Meat
• Stock cube
• Onion
• Palm kernel
• Salt
• Plantain, sliced
• Groundnut oil

Equipment

• Pots
• Cooking spoon
• Bowl
• Frying pan
• Sieve
• Mortar and pestle
• Knife

Procedure

1. Wash your rice and put in the pot of water. Bring the pot to a boil.
2. When the pot comes to a boil, drain the rice in a sieve to remove the starch. Rinse it and return the rice to the pot. Cover with water and a pinch of salt, and cook over low heat until the water is absorbed and the rice is done.
3. Combine the meat, stock cube, onion, and salt in a pot. Cook for a few minutes, then cover with water. Simmer until the meat is soft.
4. Boil the palm kernel in a separate pot of water until soft. Drain and transfer to a mortar. Pound the palm kernel well.
5. Mix a little warm water with the pounded palm kernel—don't make it too watery—then strain this juice into the pot of meat.
6. Add all remaining ingredients to the pot, then bring to a boil. Remove from the heat.
7. Season the plantain with a little salt, and fry in a pan of oil.
8. Serve the soup, rice, and plantain together.