Add your banga contents into a clean bowl, if you're using the tin banga paste. Add enough water and dissolve gently using a spoon or a spatula. Once that is done, and you are sure that the paste is smooth enough, set it aside and let it settle.
While the banga is settling, continue with other ingredients. Get out your onions, fresh pepper and crayfish. Slice the onions, pepper, and crayfish. You could blend it instead. Put them in a plate and put it aside. Now, get started on your smoked fish. Banga rice tastes a lot better with smoked fish. It's always the best, but you can choose any fish of your choice. Next, debone the fish gently and place it in a clean plate.
Now, start with your banga sauce. By now, the sauce is already settled. Pour it gently into a clean pot and sieve it slowly. Be careful when doing this to avoid sieving sand and any other impurities
Cover the pot or leave it open if you prefer and leave it open for about 10 to 15 minutes. While that is going on, boil some rice. After about 5 minutes, take it off the heat and wash it with cold water. Rinse it properly and pick out any dirt you can find.
Now, get back to your Banga sauce and add your rice to the boiling Banga sauce. Stir and add your already sliced or blended onions, crayfish, and pepper. Next, add some smoke fish and save some for later. Now, add your seasoning cubes and salt.
Next, add your Banga spice, stir, and cover to cook on medium heat. A few minutes later, you can check on the food to be sure that all is going as planned, stir and leave to continue cooking.
Next, cut up your plantain and start frying. A lot of people like to add some salt to the plantain before frying, while some don't. Whichever works for you is fine. Once you're done with the plantain, put them in a clean plate and set aside.
At this point, you can check on the rice now. Stir to make sure everything is well mixed. Now, add the rest of the smoked fish, some basil, or scent leaves and stir. Your rice is ready to be eaten with your fried plantains.