BenachinSmoked Fish Tomato Rice
Benachin means “one pot” and is prepared in many Gambian forms. This version cooks rice, vegetables, and smoked fish together in a concentrated tomato broth.
Prep
25m
Cook
50m
Serves
4
Regional versions
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- Gambia
- Senegal
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 420gWhite Rice (rinsed)
- 420gSmoked Fish (cut into large pieces)
- 80gTomato Paste
- 260gTomato (finely chopped)
- 220gOnion (finely chopped)
- 15gGarlic (crushed)
- 160gGreen Bell Pepper (finely chopped)
- 160gCarrot (cut into thin strips)
- 60mlVegetable Oil
- 0.95lChicken Stock
- 2pcsBay Leaf
- 10gSalt
- 4gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a wide heavy pot over medium heat.
- 02
Add the onion and cook until softened.
- 03
Stir in the garlic, then add the tomato and tomato paste and cook until the mixture is thick and concentrated.
- 04
Add the green bell pepper and carrot and cook briefly to soften them slightly.
- 05
Pour in the chicken stock and add the bay leaves, salt, and black pepper.
- 06
Bring the liquid to a simmer, then stir in the white rice.
- 07
Lay the smoked fish over the top, cover the pot, and reduce the heat to low.
- 08
Cook gently until the white rice is tender, most of the chicken stock has been absorbed, and the smoked fish is piping hot.
- 09
Take the pot off the heat and let it rest covered so the rice finishes steaming.
- 10
Remove the bay leaves, fluff the rice gently, and serve with the smoked fish arranged on top.
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