Nigerian

Cinnamon and Clove Banga Stew with Rice

Name: Cinnamon and Clove Banga Stew with Rice
Total time: 42 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 500g palm fruit (banga); 1 onion, chopped; 1 green bell pepper, chopped; 1 tomato, chopped; 1/2 cup palm oil; 1 tsp salt; 1/2 tsp groundnut powder; 4 cups water; 2 cups rice; 10g thyme; 5g stock cube; 1/2 tsp ground cinnamon; 1/2 tsp ground cloves

A warm and spiced variation.

42 minutes4 servings

Method

Mix cinnamon and cloves into the sautéed onion.
Cut banga into small pieces. In a pot, sauté onion, bell pepper, and tomato in palm oil until soft.
Add banga, salt, groundnut powder, thyme, and stock cube. Pour in 4 cups water. Cook for 20 minutes.
Rinse rice and cook separately. Serve banga soup with rice.
Ensure banga is fully cooked and soup is well blended.

Soups Mains

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