Banga Rice

1. If using fresh palm fruit, boil it until soft, pound it, and add warm water to release a thick palm nut extract, then sieve out the fibers and shells; otherwise use tinned concentrate loosened with a little water.
2. Rinse the parboiled rice in cold water until the water runs clear, then drain it well so the grains stay separate as they cook.
3. Flake and debone the smoked fish, then rinse it to remove any grit. Finely chop the onion and blend the habanero pepper with a splash of water.
4. Pour the palm nut extract into a pot and bring it to a simmer over medium heat, stirring as it thickens slightly, about 8 to 10 minutes, until the oil begins to surface.
5. Stir in the chopped onion, blended pepper, banga spice, ground crayfish, crumbled stock cubes and salt, then add the drained rice and enough water so the liquid sits just level with the rice.
6. Cover tightly, reduce the heat to low, and cook undisturbed for 25 to 30 minutes until the rice is tender and has absorbed the rich orange palm liquid, checking near the end and adding a splash of hot water if it dries out.
7. Gently fold in the flaked smoked fish and torn scent leaves, cover off the heat for 5 minutes to warm through, then fluff with a fork and serve.

You'll use: Large pot · Saucepan · Blender