📝 About This Recipe
A soulful and aromatic staple originating from the coastal regions of West Africa, this savory version of Kanyah transforms parboiled rice into tender, infused parcels. The rice is coarsely ground and steamed within banana leaves, which impart a delicate, tea-like fragrance and an earthy depth. Rich with the golden hue of palm oil and the umami punch of ground crayfish and smoked fish, these parcels are a testament to the beauty of slow, traditional steaming methods.
🥗 Ingredients
The Rice Base
- 3 cups Long-grain parboiled rice (soaked in water for 2 hours then drained)
- 1.5 cups Warm water (for mixing the batter)
- 1/2 cup Red palm oil (gives the dish its signature orange glow)
Aromatics and Seasoning
- 1 medium Red onion (roughly chopped)
- 1-2 pieces Scotch bonnet pepper (seeded for less heat if desired)
- 1 inch Fresh ginger (peeled)
- 3 tablespoons Ground crayfish (essential for authentic West African flavor)
- 1/2 cup Smoked mackerel or catfish flakes (deboned and shredded)
- 2 teaspoons Bouillon powder (shrimp or chicken flavor)
- 1 teaspoon Salt (or to taste)
Wrapping Materials
- 10-12 large pieces Banana leaves (cleaned and cut into 10x10 inch squares)
- 1 roll Kitchen twine (for securing the parcels)
👨🍳 Instructions
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1
After soaking the rice for 2 hours, drain it thoroughly. Place the rice in a high-speed blender or food processor and pulse until it reaches a coarse, gritty texture similar to fine cornmeal; do not process it into a smooth flour.
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2
In a blender, combine the chopped onion, scotch bonnet peppers, and ginger with a splash of water. Blend until smooth.
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3
In a large mixing bowl, combine the coarsely ground rice, the blended aromatic paste, ground crayfish, smoked fish flakes, and bouillon powder.
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4
Gently warm the red palm oil until it is fully liquid, then pour it over the rice mixture. Stir well until the rice is evenly coated in a vibrant orange color.
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5
Gradually add the 1.5 cups of warm water to the mixture, stirring constantly. The consistency should be thick but pourable, similar to a heavy muffin batter.
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6
Prepare the banana leaves by quickly passing them over an open flame on the stove. This 'wilting' process makes the leaves pliable and prevents them from cracking during folding.
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7
Lay two squares of banana leaf on top of each other (for extra strength). Place about 1/2 cup of the rice mixture into the center of the leaves.
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8
Fold the sides of the leaf over the filling to create a rectangular packet, then fold the top and bottom ends underneath. Secure with kitchen twine if the leaves feel loose.
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9
Prepare a large steamer pot by adding water to the bottom. Line the steamer basket with leftover scraps of banana leaf to enhance the aroma.
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10
Arrange the parcels in the steamer basket, stacking them slightly if necessary, but ensuring steam can still circulate.
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11
Cover the pot with a tight-fitting lid. If the lid is loose, place a clean kitchen towel or foil over the pot before putting the lid on to trap all the steam.
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12
Steam over medium heat for 50 to 60 minutes. Check the water level halfway through and replenish with boiling water if needed.
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13
Once cooked, turn off the heat and let the parcels rest in the steamer for 10 minutes. This allows the rice to 'set' and firm up.
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14
Carefully unwrap a parcel to check that the rice is tender and has absorbed all the liquid. Serve warm directly in the leaf for a beautiful presentation.
💡 Chef's Tips
Always use parboiled rice as it holds its structure better during the long steaming process than raw white rice. If you cannot find banana leaves, parchment paper followed by a layer of aluminum foil works as a substitute, though you will lose the distinct herbal aroma. Ensure the rice is ground coarsely; if it is too fine, the texture will be gummy rather than fluffy and distinct. For a vegetarian version, omit the crayfish and smoked fish and add finely chopped sautéed mushrooms and a dash of soy sauce for umami. Test the seasoning of the batter by microwaving a small spoonful for 20 seconds before wrapping the parcels to ensure it has enough salt.
🍽️ Serving Suggestions
Serve alongside a spicy West African tomato and pepper stew (Obe Ata). Pair with a side of sweet, caramelized fried plantains (Dodo). Enjoy with a chilled glass of homemade ginger juice or Bissap (hibiscus tea). Serve as a side dish to grilled tilapia or roasted chicken for a complete feast. Complement the earthy flavors with a fresh side salad of sliced cucumbers and red onions in a lime vinaigrette.