Benachin

About This Recipe

Benachin (literally 'one pot' in Wolof) is considered the original form of what became known as 'jollof rice' across West Africa — the Wolof people of Senegal and Gambia developed this technique of cooking rice in a spiced tomato broth before it spread and evolved throughout the region. Senegalese benachin is more complex and spiced than the Nigerian version that has become internationally famous, using dibi (smoked/dried seafood), onion, tomato paste, and a medley of vegetables. The dish is central to Wolof cultural identity.

Ingredients

Serves 6

• 500 gparboiled rice
• 800 gchicken pieces(bone-in)
• 4 tbsptomato paste
• 400 gcanned tomatoes
• 2 largeonions(one sliced, one blended)
• 2 wholescotch bonnet peppers(whole)
• 2 mediumcarrots(halved)
• 1 mediumcabbage(quartered)
• 2 tbspdried/smoked fish (guedj)(for seasoning)
• 3 tbspvegetable oil
• 1 tspsalt
• 1 tspground black pepper

Instructions

1. 1

   Brown the chicken

   Season chicken with salt and pepper. Fry in oil until golden all over. Remove.

2. 2

   Build the tomato base

   Fry sliced onion until golden. Add blended onion and tomato paste, cook 10 minutes until darkened. Add canned tomatoes and dried fish. Cook 15 minutes.

3. 3

   Add chicken and vegetables

   Return chicken to the sauce. Add 750ml water, carrots, cabbage, and whole peppers. Simmer 20 minutes.

4. 4

   Cook the rice

   Remove chicken and vegetables. Add rice to the sauce. Add enough water to cover rice by 2cm. Cook on high until water evaporates, then steam on very low for 20 minutes.

5. 5

   Serve

   Fluff the rice. Serve with the chicken and vegetables arranged on top.

Variations

• •

  Use fish instead of chicken for 'benachin ak jën'

• •

  Add thiof (grouper) for a seafood version

Storage

Keeps 2 days refrigerated. Reheat with a splash of water.

Frequently Asked Questions