Chicken and Beef Benachin Recipe

Origin: Gambia      Period: Traditional

Ingredients

Travelling to Senegal very often, as I do, many of my travelling companions are often from the Gambia. I've been very aware that Gambia recipes are under-represented on this site. So I've asked a number of people to provide me with traditional recipes and these have now started to trickle in. The first of these in a Chicken and Beef Benachin, where the word 'benachin' literally means 'one pot' and this is a classic West African one pot dish.

1/2 chicken, cut into serving pieces
225g beef, trimmed and cubed
4 onions, finely sliced
2 slices ginger, pounded (West African red ginger is best)
1 tbsp fresh, hot, chillies, pounded to a paste (or to taste)
2 large ripe tomatoes, blanched, peeled, and chopped
4 tbsp tomato purée
3 garlic cloves, chopped and pounded to a paste
2 tbsp vinegar
2 bay leaves
350ml oil (typically soya oil)
1/2 small cabbage cut into chunks
2 large green bell peppers, sliced
1 large bitter tomato, cut into eighths
1 large aubergine (eggplant), cubed
150g pumpkin or squash, cubed
450g long-grain rice
1l water
2 Maggi (or meat stock) cubes
salt and black pepper, to taste

Chicken and Beef Benachin Preparation:

Method:

Combine the chicken and beef, season liberally with salt, black pepper and the Maggi cubes then mix with the garlic and vinegar. Cover and set aside to marinate for 30 minutes.

Add the oil to a large pot and use to fry the chicken until golden on both sides then remove from the pan with a slotted spoon and set aside. Add the beef to the oil and fry until well browned all over then add the onions and any of the remaining garlic marinade to the pan. Fry for about 6 minutes, or until the onion is golden then add the tomato and tomato purée along with the chilli paste. Stir-in the water then bring the mixture to a boil before reducing to a simmer and adding all the remaining vegetables. Cover and cook for 15 minutes then add the meat and bay leaves. Season well then cover and cook for about 25 minutes, or until the vegetables are tender.

Remove the meat and vegetables from the pot and set aside to keep warm then stir the rice into the remaining liquid. Place the sliced peppers on top then bring the mixture to a boil before reducing to a simmer, covering and cooking for about 20 minutes, or until the rice is tender and all the liquid has been absorbed.

Serve the rice on a large serving tray and arrange the vegetables and meat on top.

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