benachin
6 - 8 servings
cooking time:
2 - 3 hours
Gambia
submitted by:
Yahya Badjie, Momodou Alieu Sowe, and Haruna Jarju
Protein (choose one or mix)
1–1.5 lbs (500–700 g) beef, lamb, or chicken pieces
Optional: smoked fish or dried sole (adds authentic smoky flavor)
Rice & Base
3 cups long-grain rice (washed)
1/2 cup vegetable oil
2 medium onions (chopped)
4–5 garlic cloves (minced)
1 thumb of ginger (grated)
Tomato Mix
1 can (400 g) tomato paste OR 3–4 tbsp
3–4 fresh tomatoes (blended)
1–2 bell peppers (blended)
1 Scotch bonnet (optional but traditional)
Vegetables
2 carrots (cut into chunks)
1–2 potatoes (optional)
1 small cabbage (cut into wedges)
1–2 eggplants (aubergines), halved
1–2 okra (optional)
Seasonings
2–3 stock cubes (Maggi or Jumbo)
1 tsp black pepper
1 tsp white pepper
1–2 tsp curry powder
1 tsp paprika
Salt to taste
2–3 bay leaves
Optional: smoked paprika for “pot-bottom smokiness”
1. Season meat with salt, black pepper, garlic, and ginger.
2. Heat oil in a large pot.
3. Brown the meat pieces until they develop color.
4. Remove and set aside (leave the oil in the pot).
Prepare the Flavor Base
1. In the same oil, sauté onions until soft.
2. Add tomato paste and fry for 10–12 minutes until it darkens (crucial for Gambian flavor).
3. Add the blended tomato/pepper mix.
4. Cook on medium heat for 15–20 minutes until thick and the oil separates.
Build the Broth
1. Return the meat to the pot.
2. Add:
Stock cubes
Curry powder
Paprika
Bay leaves
Salt
3. Add about 4–5 cups water, depending on how many vegetables you’re using.
4. Add the vegetables (carrots, cabbage, eggplant, potatoes).
5. Cover and simmer for 15–20 minutes.
Add the Rice
1. Remove the vegetables and set aside (prevents them from overcooking).
2. Add the washed rice into the pot.
3. Stir gently and reduce heat.
4. Cover tightly and let cook 25–35 minutes, checking occasionally.
5. If needed, add small splashes of water — but not too much.
Final Touch
1. When the rice is nearly done, place vegetables back on top.
2. Let steam on low heat for another 10 minutes.
3. Once rice is fully cooked and fluffy, turn off heat.
Serve hot with:
The cooked vegetables on the side
Meat/fish on top
Optional hot pepper sauce (Janjan sauce)