senegalesedinner

Benachin

Name: Benachin
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6 servings
Cuisine: senegalese
Ingredients: 500 g parboiled rice; 800 g chicken pieces (bone-in); 4 tbsp tomato paste; 400 g canned tomatoes; 2 large onions (one sliced, one blended); 2 whole scotch bonnet peppers (whole); 2 medium carrots (halved); 1 medium cabbage (quartered); 2 tbsp dried/smoked fish (guedj) (for seasoning); 3 tbsp vegetable oil; 1 tsp salt; 1 tsp ground black pepper

A Senegalese one-pot rice dish — the Wolof ancestor of the West African jollof rice, cooked in spiced tomato broth with chicken, vegetables, and whole scotch bonnet peppers.

Prep

25 min

Cook

70 min

Servings

Difficulty

Medium

★★★★★

4.8(780 ratings)

#rice#one-pot#jollof#chicken#wolof

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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
Brown the chicken
Season chicken with salt and pepper. Fry in oil until golden all over. Remove.
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
Add chicken and vegetables
Return chicken to the sauce. Add 750ml water, carrots, cabbage, and whole peppers. Simmer 20 minutes.
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
Serve
Fluff the rice. Serve with the chicken and vegetables arranged on top.

Pro Tips

→
The tomato paste must be thoroughly fried until it darkens — this gives the characteristic color and flavor
→
Keep scotch bonnets whole if you want flavor without extreme heat
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
→
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.

Variations

•
Use fish instead of chicken for 'benachin ak jën'
•
Add thiof (grouper) for a seafood version
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

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

History & Origin

Benachin is considered the ancestral form of all West African jollof rice, originating with the Wolof people of Senegal and Gambia. The dish spread across West Africa through trade and migration.

Frequently Asked Questions

Is this different from Nigerian jollof?

Yes — benachin uses more vegetables, smoked fish for seasoning, and different spicing. Nigerian jollof has evolved into its own distinct dish since the technique spread from Senegal.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

How do I know it's authentic?

Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.

Nutrition Facts

Per serving · 6 servings total

Calories560kcal

Protein36g

Carbohydrates68g

Fat14g

Fiber5g

Protein36g

Carbs68g

Fat14g

Time Summary

Prep time25 min

Cook time70 min

Total time95 min

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About This Recipe

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

Brown the chicken

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

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.

Add chicken and vegetables

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

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.

Serve

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

Pro Tips

→

The tomato paste must be thoroughly fried until it darkens — this gives the characteristic color and flavor

→

Keep scotch bonnets whole if you want flavor without extreme heat

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

→

Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.

Variations

•

Use fish instead of chicken for 'benachin ak jën'

•

Add thiof (grouper) for a seafood version

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Frequently Asked Questions

Is this different from Nigerian jollof?

Yes — benachin uses more vegetables, smoked fish for seasoning, and different spicing. Nigerian jollof has evolved into its own distinct dish since the technique spread from Senegal.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.