Banga Rice 

Need something different from your usual jellof rice… Try banga rice. 


3 cups of rice 

3 cups of Palm fruits 

4 chopped atarodo 

1 diced onion 

4 stock cubes 

Curry leafs 

Salt to taste 

1 spoon cray fish (powder). 


           Extract palm fruit 

-Set the pot of Palm fruit, add water and bring to boil on high heat, cook till soft or till you notice red puree on the top. 

-now pour into a mortar and pound to extract, separate the nut from the chaff. 

-add hot water and squeeze out the palm fruit concentrate sieve, allow to settle down. 

-after it has settle down pour the concentrate into a different pot and you will notice some black particles  at the bottom, discard the black particles. 

N:B if you are using tinned palm fruit please skip this extraction procedure. 

-Set the palm fruits concentrate on gas/stove / and bring to boil. 

-pour the rice, atarodo, onion, cray fish, stock cubes and salt to taste into the pot of boiling palm fruit and cook till soft, add water if you feel the palm fruit concentrate will not be enough to cook the rice. 

-enjoy with sauce of choice or serve alone. 

Plantain Puff Puff 

need something different from the old popular Puff Puff…. Try plantain Puff Puff 


2cups all purpose flour 

1 medium sized overripe plantain 

¹\²tsp nutmeg powder 

2 tsp dry active yeast 

Quarter cup sugar 

2 pinches of salt 

Vegetable oil for deep frying 


-blend plantain with quarter cup of water, blend till very smooth and set aside. 

-mix all the dry ingredients together in a bowl, mix very well. 

-now pour in blended plantain into the dry ingredients mix well. 

-add warm water in bits and mix properly, beat using your hands very well  untill you achieve a thick, smooth running paste. 

-cover and allow to rise in a warm place for 1hour. 

-after 1hour it must have double in size bring out and mix well again. 

-heat vegetable oil on medium heat. 

-scoop batter using your hands and keep drooping in hot oil. 

-deep fry till golden brown.