Banga Rice

Method

1. Rinse 90 g of parboiled rice in two or three changes of cold water until the water runs almost clear, then drain well in a sieve and leave to stand while you build the base.
2. Pour boiling water over 60 g of smoked catfish or mackerel and leave 2 minutes to soften, then drain, peel away any skin, lift out the bones and flake the flesh into large pieces.
3. Put 100 g of palm fruit concentrate into a medium heavy pot, add 250 ml of water and whisk until completely smooth with no lumps. Bring to the boil over medium-high heat, then keep it at a steady uncovered boil for 8 minutes, until the sauce thickens slightly and beads of orange oil float on the surface.