Palm fruit stew answers to several names, Ofe Agwu in the South East and banga in the Delta, and it is one of the richest sauces in West African cooking. Palm fruit is extracted into a thick, orange, slightly tangy base and seasoned with the aromatic spice blend that gives banga its signature perfume.
Here it is ladled over long grain basmati rice with seafood, whose clean flavour cuts through the richness rather than competing with it. The heat is warm and steady. Prices are in RWF.
Have it brought to your door anywhere in Kigali, collect it in Remera, or settle in at a table with Jollof Bistro — The Best Nigerian Food in Kigali.
