National Dish of Gambia – Benachin
|chicken (cut into pieces)||½|
|boneless beef (diced)||½ lb.|
|onions (peeled and diced)||4|
|tomatoes (chopped)||2 large|
|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|
Benachin is a popular Gambian dish that is prepared in one pot alone. It consists of rice, vegetables, and meat that are all cooked together.
Directions for Preparing Benachin
- Put the chicken and beef pieces into a bowl.
- Season the meats with salt, black pepper, garlic, and a dash of vinegar, then leave undisturbed for thirty (0:30) minutes.
- Heat a large pot, add the vegetable oil and fry the chicken until golden brown on all sides.
- When the chicken is done, remove and set aside, then brown the beef in the same pot.
- Add the onions to the beef and cook until brown.
- Add the tomatoes and the tomato puree together with the minced hot pepper.
- Stir these ingredients together and cook for fifteen (0:15) minutes.
- Pour in the water and bring to a boil.
- Add the chicken to the pot.
- Add the chopped cabbage, chopped eggplant and bay leaves to the pot.
- Sprinkle salt to taste.
- Use a large spoon to dish out the vegetables and chicken pieces, then set these aside.
- Rinse the raw rice in cold water, then add to the pot.
- Add the sliced bell peppers and bring to a boil.
- Reduce the heat and let the ingredients simmer.
- When the liquid has been absorbed and the rice is tender, turn off the heat and place it in a serving dish.
- Arrange the chicken and vegetables on top of the rice and beef.
- Serve hot
Other Benachin Dishes
Mbahal: Is a smoked and salted fish dish prepared with groundnuts, black-eyed beans, or locus beans, 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: 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.