Adejoké Bakare served up a tasty lobster banga rice with green seasoning on Saturday Kitchen.

The ingredients for the banga broth are: 2 tbsp vegetable oil, 500g prawn shells, 50g onion, thinly sliced, 200g cod offcuts, smoked, 6 lemongrass stalks, 10g uda, toasted and seeds removed, 20g banga spice powder, 50g fresh root ginger, peeled and grated, 300g palmnut cream (ideally abemudro, spiced version), 1 lemon, juice only, 150ml coconut cream, 1 large red pepper, chopped, ½ tbsp tomato puree, salt and freshly ground black pepper.

For the banga rice: 2 tbsp vegetable oil, 250g Jasmine rice, 325ml banga broth (see above), 2 lobster tails and 25g unsalted butter.

For the green seasoning: 20g fresh Thai basil, finely chopped, 1–2 green jalapeños, to taste, finely chopped, small bunch spring onions, finely chopped, 1 green pepper, finely chopped, 2 garlic cloves, finely chopped, ½ lime, juice only and vegetable oil.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.