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The Gambian people are pretty passionate about their nation’s food and while their national dish is shared by other African nations, they are no less passionate about it. Known as Benachin, this popular Gambian dish that is prepared in one pot consists of rice, vegetables, and meat. Seasonal ingredients can differ between regions and are more commonly known as Jollof Rice in other countries. Believe it or not, there are #jollofwars, where nations compete to see who makes the best and let’s not forget #jollofgate where the renowned British chef Jamie Oliver dared to suggest adding and changing ingredients!
Ingredients
1 lb. beef or mutton, cut into large cubes
1/4 cup peanut oil
4 tablespoons tomato paste
4 large tomatoes, finely diced
2 medium onions, chopped
3 cloves of garlic, minced
2 bay leaves
3 cups of vegetable stock
2 cups of rice
1 teaspoon cayenne pepper
1/2 cup carrots, cubed
1 medium-sized eggplant, cubed
1/2 cup squash, cubed
1/2 cup shredded cabbage
3 green chilies
Salt and pepper to taste
Instructions
Thoroughly rinse and soak rice in water for15 minutes.
Drain your rice and place into a large thick-bottomed pot.
Add 3 cups of water (or enough to cover) and turn your pot on high heat.
Bring the pot to a boil, then cover it and let it simmer and cook for 15 minutes. Don't open the pot during cooking.
After 15 minutes, drain and empty into a bowl and set aside.
Place your cooking pot over very high heat on your stove. When your pot is piping hot, add in your peanut oil.
Add in your cubed pieces of beef and sear the first side for a few minutes until it starts to brown. As the meat begins to brown on the first side, turn it over.
As you sear the other side of your meat, add in your garlic and onions, and cook alongside the meat until golden, continuously stir them around the meat to prevent any burning.
Once the other side of your meat is browned, remove all contents from the pot and set aside.
Take your pot back over your stove at medium-high heat and add in your cubed squash (or pumpkin). Cook the squash and eggplant down for 1-2 minutes, stirring every so often
Add in your green chili pepper and continue to cook for another 2-3 minutes, stirring occasionally.
Next, add in your carrots, cabbage, and bay leaf, then pour in your two cups of vegetable stock.
Stir in your tomatoes and tomato paste until the paste is dissolved, then increase the heat of your stove to high heat.
As your broth comes to a boil, add your rice back in. Stir the rice vigorously to make sure the grains don't stick together and that each grain gets coated in oil and broth.
Continue to stir for another 5 minutes as the broth begins to evaporate.
When broth levels match up to the rice, add your meat back in and stir thoroughly.
Reduce your stovetop heat to the absolute lowest setting and cover your Benachin with a lid.
Let the entire dish simmer for at least 15 minutes undisturbed.
Then turn your stovetop off and let your Benachin steam for another 15 inside the covered pot.
When you're ready to serve, uncover your pot and fluff your rice with a fork. Season your Benachin to your taste.
Recipe adapted from www.accessgambia.com