The Gambia
Benachin is a popular dish in The Gambia that is made in one pot and has similarities to Senegalese thiéb bou dieune; except that it’s prepared with meat (usually chicken) rather than fish (though it can be made with fish, too), which gives it a resemblance to jollof rice. It is often called the national dish of the Gambia.
Prep time: 20 minutes/Cook time: 30 minutes/Serves: 8
Ingredients:
1/2 chicken, cut into serving-sized pieces (or spatchcocked)
225g (1/2 lb) boneless beef, diced
350g (3 cups) long-grain rice
4 onions, peeled and diced
2 large, ripe, tomatoes, chopped
2 bay leaves
3 garlic cloves, minced
2 hot habanero chillies, minced
3 tbsp tomato purée
375ml (1 1/2 cups) vegetable oil
2 bell peppers, sliced
1 large aubergine (eggplant, chopped
1/2 small cabbage, chopped
1.5l (6 cups) water
Salt and freshly-ground Black pepper, to taste
1 tbsp Vinegar
Method:
Combine the chicken and beef in a bowl then season with salt, black pepper, garlic, and 1 tbsp vinegar (or lemon juice), then set aside undisturbed to marinate for thirty minutes.
Place a large pot over medium heat, add the oil and when hot use to fry the chicken pieces until nicely browned on all sides. When the chicken is well coloured and cooked, remove with tongs and set aside. Add the beef to the same pot and fry for about 6 minutes, until nicely coloured. Add the onions to the beef and cook for 6 minutes, until browned. Stir in the tomatoes and tomato purée, together with the minced chillies.
Stir everything to combine and cook, stirring occasionally, for 15 minutes. At this point add the water and bring everything to a boil. Add the chicken to the pot along with the chopped cabbage, chopped aubergine and bay leaves. Season with salt to taste. Cook for about 8-10 minutes, until the vegetables are tender and the chicken is cooked.
Using a slotted spoon, fish out the vegetables and chicken pieces then set aside.
Rinse the rice in cold water then add to the liquid in the pot. Stir in the bell peppers and bring the ingredients to a boil. Cover, reduce to a simmer and cook for about 20 minutes, until the liquid has been absorbed and the rice is almost tender. Turn off the heat and allow the rice to steam for 15 minutes.
Fluff the rice and turn into a serving dish. Arrange the chicken pieces and the vegetables on top then serve.
