FoodieAtlas
Recipes around the World
Benachin's name says it all—one pot in Wolof—and everything cooks together: rice, meat, vegetables, and spices creating a unified, complex flavor rather than separate components. The rice absorbs all the meat's juices and develops a delicate crust at the bottom of the pot that Gambians treasure. The technique is simple but requires patience and attention to ensure the rice cooks through without burning. This is the dish Gambians make for celebrations, funerals, and any gathering where community matters more than formality.
In a large pot, heat the palm oil or vegetable oil over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and chopped hot peppers, cooking for another 1-2 minutes.
Add the chopped tomatoes and bell pepper. Cook until the tomatoes start to break down, about 5 minutes.
Stir in the paprika, ground coriander, dried thyme, salt, black pepper, ground ginger, and ground cumin (if using).
Add the chicken or beef pieces to the pot. Cook until browned on all sides.
Add the sliced carrots and green beans.
Stir in the rice, ensuring it is well coated with the tomato and spice mixture.
Pour in the chicken or beef broth and bring to a boil.
Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the meat is tender.
Fluff the rice with a fork before serving.
Enjoy your meal!
Benachin is a traditional Gambian rice dish made with meat, vegetables, and spices, creating a flavorful one-pot meal.
Benachin originates from Gambia, where it holds a special place in local cuisine and is enjoyed across the country.
Key ingredients include long-grain rice, chicken or beef, palm oil, onion, garlic, hot peppers, tomatoes, and bell pepper.
Benachin takes approximately 55-70 minutes to prepare and cook.
Benachin is often served with a side of fried plantains or a fresh salad to complement the meal.