Cookbook:Benachin (Gambian Rice with Meat and Vegetables)

Benachin (Gambian Rice with Meat and Vegetables)
Category	Rice recipes
Difficulty

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Benachin, also known as "one-pot" or "jollof rice," is a flavorful and vibrant Gambian rice dish. It is a staple in Gambian cuisine and is enjoyed by people of all ages. Benachin is a versatile dish that can be customized with various ingredients, including meat, fish, and vegetables, making it a hearty and satisfying meal.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 500 g chicken, beef, or fish, cut into pieces
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 carrot, peeled and diced
• 1 cup chopped vegetables (such as green beans, peas, or corn)
• 2 cups long-grain rice
• 2 cups chicken or vegetable broth
• Salt to taste
• Pepper to taste

Equipment

• Large pot or saucepan with a lid
• Wooden spoon or spatula for stirring
• Knife
• Cutting board
• Measuring cups and spoons
• Fork

Procedure

1. Heat the vegetable oil in a large pot or saucepan over medium heat.
2. Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant.
3. Add the chicken, beef, or fish to the pot and cook until browned on all sides. Stir occasionally to ensure even cooking.
4. Stir in the tomato paste, paprika, thyme, and curry powder. Cook for a few minutes to enhance the flavors.
5. Add the diced bell peppers, carrot, and other chopped vegetables of your choice. Stir well to combine.
6. Rinse the rice under cold water until the water runs clear. Drain the excess water.
7. Add the rice to the pot and stir until it is well-coated with the vegetable and meat mixture.
8. Pour in the chicken or vegetable broth and bring the mixture to a boil. Avoid stirring the rice during this time to prevent it from becoming mushy.
9. Once the rice is cooked, gently fluff it with a fork.
10. Taste the benachin and season with salt and pepper according to your preference.
11. Serve hot as a main course or as a side dish alongside grilled meat or fish.