Cookbook:White Rice and Banga Soup with Plantain
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
White Rice and Banga Soup with Plantain | |
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Category | Rice recipes |
Time | 1 hour |
Difficulty |
Ingredients
[edit | edit source]- Rice
- Meat
- Stock cube
- Onion
- Palm kernel
- Salt
- Plantain, sliced
- Groundnut oil
Equipment
[edit | edit source]- Pots
- Cooking spoon
- Bowl
- Frying pan
- Sieve
- Mortar and pestle
- Knife
Procedure
[edit | edit source]- Wash your rice and put in the pot of water. Bring the pot to a boil.
- 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.
- 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.
- Boil the palm kernel in a separate pot of water until soft. Drain and transfer to a mortar. Pound the palm kernel well.
- 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.
- Add all remaining ingredients to the pot, then bring to a boil. Remove from the heat.
- Season the plantain with a little salt, and fry in a pan of oil.
- Serve the soup, rice, and plantain together.