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Before you jump to White rice and banga stew recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That has fully changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen area is a good place to start saving energy by going much more green.
A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.
From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite uncomplicated to live green, after all. It’s about being functional, more often than not.
We hope you got benefit from reading it, now let’s go back to white rice and banga stew recipe. To make white rice and banga stew you only need 8 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare White rice and banga stew:
- You need Palm nuts
- Get Beef
- Take Brisket bone
- Provide Fresh Pepper
- Get Salt
- Use cubes Seasoning
- Provide leaves Scent
- Use Crayfish
Instructions to make White rice and banga stew:
- Wash palm nuts, put in a pot, add water, and boil until cooked. When cooked, put in a mortar and pound.
- Add water, wash to remove the oil. Use a basket to drain the oily water, remove the chaff. Put in a pot and boil.
- Boil the oil until it becomes thick, you can use a spoon to scoop the excess oil from the top (if necessary)
- In a pot, boil the brisket bone and beef with seasoning cubes and salt. When it becomes tender, add the thick palm nut oil (banga), add the fresh pepper, cover and allow to boil.
- Add the washed scent leaves and crayfish, stir together, taste for salt (add if necessary) cover and allow to steam for some minutes
- Your banga stew is ready!!! You can eat with white rice or swallow. Enjoy!
Banga Soup is a very popular Nigerian Palm nut soup, it's a Delta/Urhobo favourite. The preparation method of Banga soup varies from tribe to tribe. The Igbo version is called Ofe Akwu which includes the addition of Ugu or Scent leaves which is without in the Delta version. This stew tastes even better the next day. Just cool it down before placing it, covered, in the refrigerator.
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