National Dish of Gambia – Benachin

National Dish of Gambia – Benachin

67%

Servings

8

Ingredients

chicken (cut into pieces) ½
boneless beef (diced) ½ lb.
rice 3 cups
onions (peeled and diced) 4
tomatoes (chopped) 2 large
bay leaves 2
cloves garlic (minced) 3
hot peppers (minced) 2
tomato puree 3 tsp.
vegetable oil 1 ½ cups
bell peppers (sliced) 2
eggplant (chopped) 1 large
small cabbage (chopped) ½
water 6 cups
Salt
Black pepper
Vinegar

Benachin is a popular Gambian dish that is prepared in one pot alone. It consists of rice, vegetables and meat that is cooked together.



Directions for Preparing Benachin

  1. Put the chicken and beef pieces into a bowl.
  2. Season the meats with salt, black pepper, garlic and a dash of vinegar, then leave undisturbed for thirty (0:30) minutes.
  3. Heat a large pot, add the vegetable oil and fry the chicken until golden brown on all sides.
  4. When the chicken is done, remove and set aside, then brown the beef in the same pot.
  5. Add the onions to the beef and cook until brown.
  6. Add the tomatoes and the tomato puree together with the minced hot pepper.
  7. Stir these ingredients together and cook for fifteen (0:15) minutes.
  8. Pour in the water and bring to a boil.
  9. Add the chicken to the pot.
  10. Add the chopped cabbage, chopped eggplant and the bay leaves to the pot.
  11. Sprinkle salt to taste.
  12. Use a large spoon to dish out the vegetables and chicken pieces, then set these aside.
  13. Rinse the raw rice in cold water, then add to the pot.
  14. Add the sliced bell peppers and bring to a boil.
  15. Reduce the heat and let the ingredients simmer.
  16. When the liquid has been absorbed and the rice is tender, turn off the heat and place in a serving dish.
  17. Arrange the chicken and vegetables on top of the rice and beef.
  18. Serve hot

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Other Benachin Dishes

Mbahal: Is a smoked and salted fish dish prepared with groundnuts, black-eyed beans, or locus bean, spring onion, chilies, white rice, and Jattoo

Jollof Rice Recipe: Click Here

Nyambeh Nyebbeh: Is a bean and cassava dish made with onion, oils, fresh chili pepper, stock (soup), salt and pepper water and fried fish (snapper)

Pepeh Soup: Is a cow leg (foot stew) and very spicy fish stew

Caldo: is a lemon flavored steamed whole fish dish, a variation of Yassa. Jorto or sompat are usually used

Fish balls: Is a dish made with ground bonga, tomato, parsley, breadcrumbs, chilis, onion, black pepper, tomato paste, oil, stock, and white rice

Domoda: Is Mandinka dish made with ground peanut (peanut paste), fish or meat seasoned with sea salt, onions, carrots, tomatoes, cabbage, potatoes, water, tomato paste, soup stock, lemon juice and white rice.

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