My Version Of Banga Jollof

March 30, 2016

Cooking, recipes, how to

My Version Of Banga Jollof

I got this inspiration for this recipe from the Kitchen Butterfly blog at the same time as coming up with my idea for making this dish. This the plantain moin moin and the oha soup was a part of my spread I laid out this weekend and I really did have a ball. I ended up making a lot of rice in case if she brought her kids with her.

Microwaved Plantain Flour Moin Moin

Refer to the link above for the blended pepper and tomato part of the plantain moin moin recipe. I used the other half of this for the banga jollof rice.

I also put in a pressure cooker the tripe that I had cleaned by taking the fat off of some pieces and in a bowl and adding cold water and 3 pinches of kosher salt in it. Put the tripe in there and washed it and I rinsed it 5 more times. From here add the water to a bowl and make sure it covers the tripe and add 2 capfuls of white vinegar and rinse the tripe some more and 6 more times should be sufficient. The smell should be removed by then and after you cleaned it take kitchen shears and cut the tripe in to pieces.

If you do not clean tripe and other organ meats well it is going to taste awful. These are very tricky to cook . I put the clean tripe in to the pressure cooker along with 1 pinch each of paprika and red chili powder with 2 cloves of garlic. I put 2 qts. or 2 liters of water in the pressure cooker with the tripe and closed it and put the burner over medium heat.

I waited for the safety button to pop up and set the timer for 30 minutes. When I turned it off I waited till the safety valve went down and checked he contents. It needs more water at this point and I add 1 qt or 1 liter of water and let the button come back up once more and let it cook for another 30 minutes and turned off the burner and while waiting for the safety button to fall again I started to do something else.

I had 5 pieces of stockfish and 2 pieces of dry fish I had been soaking since that morning and then I rinsed it and started to pull the bones out. I also had a whole frozen lobster that I had bought and boiled that and 2 blue crabs then I started cracking the shells and taking the meat out and dividing it so I can have enough for the rice and the soup. So in my banga jollof you can add what ever type of meat and fish you feel like.

When there was no more pressure in the pressure cooker and it was ready to come open is when I started to boil the stockfish and dried fish pieces so I can remove the salt from them and the bones from them better. I also shredded the dried fish and stockfish pieces.

I used this half for the rice the other half for soup. I took out the large coldero and I added 1 can of palm nut cream, 1 bullion cube, 3 dashes of maggi or knorr aroma, the other half of the blended pepper sauce I used for the moin moin, 1 bay leaf, 1 pinch each of crayfish, red chili powder, paprika, thyme and my homemade Curry powder

You can use any short grain rice for this one, however I chose jasmine rice. I took 1 cup of rice and washed it very well and added it to the pot with the palm nut cream. I added half of the stockfish and dried fish pieces to the rice and half of the stock. I stirred and covered the lid with aluminum foil or banana leaf. I place this over the pot when the rice starts to boil then I turn it down put the lid on the pot and lowered the burner on the stove and let it cook for 20 minutes.

I took the cover off and seen that there was still some moisture at the bottom of the pot and a tiny bit doesn’t matter. Just turn off the burner and put the lid over the pot for another 20 minutes. The steam on the inside is going to finish cooking this rice to perfection.

When 20 minutes is up while it has been on the dum, it is ok to look at the rice inside the pot and it is now perfect.

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