Cookbook:White Rice and Banga Soup with Plantain

Ingredients

 * Rice
 * Meat
 * Stock cube
 * Onion
 * Palm kernel
 * Salt
 * Plantain, sliced
 * Groundnut oil

Equipment

 * Pots
 * Cooking spoon
 * Bowl
 * Frying pan
 * Sieve
 * Mortar and pestle
 * Knife

Procedure

 * 1) Wash your rice and put in the pot of water. Bring the pot to a boil.
 * 2) 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.
 * 3) 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.
 * 4) Boil the palm kernel in a separate pot of water until soft. Drain and transfer to a mortar. Pound the palm kernel well.
 * 5) 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.
 * 6) Add all remaining ingredients to the pot, then bring to a boil. Remove from the heat.
 * 7) Season the plantain with a little salt, and fry in a pan of oil.
 * 8) Serve the soup, rice, and plantain together.