Gambian Perch 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. Gambia is truly famous for its river perch (which my wife calls 'swamp fish', and this is not a derogatory term just a description of the river delta swamps that the fish lives in). Thus this dish of a perch stew is a classic Gambian dish and one that's well worth trying. If you can't get perch substitute a firm-fleshed buttery fish.

4 whole perch (gutted and cleaned, but with heads)
1 butternut squash, peeled and cubed
1 large onion, chopped
300g long-grain rice
3 garlic cloves, chopped
1 large green bell pepper, sliced
5 hot chillies (Habaneros are good), pounded to a paste
3 ripe tomatoes, chopped
3 tbsp tomato purée
1 small head of cabbage, cut into chunks
salt and black pepper, to taste
1 Maggi (or fish stock) cube
groundnut or soya oil to fry

Gambian Perch Benachin Preparation:

Method:

Prepare the fish, score the skin then season well with the salt, black pepper and crumbled Maggi cube then cover and set aside for at least 20 minutes.

Add about a 5mm depth of oil to a large pot then add the garlic. Cook until these are very brown then remove and discard. Now add the butternut squash and cook for about 3 minutes before adding the fish to the pan along with the onion. Fry, stirring all the while, for 2 minutes (turn the fish at this point) then add the bell pepper and about 1/2 tsp salt.

Fry for 1 minute more then add the chilli paste and a good quantity of freshly-ground black pepper. Stir in the tomatoes and tomato purée then add 500ml water. Bring the mixture to a boil then add the rice. Stir-in 500ml more water, return to a boil then reduce to a simmer, cover and cook for 5 minutes before adding the cabbage. Continue cooking for 15 minutes, until the liquid has been absorbed and the rice is tender.

Remove the fish and cabbage from the pot. Spoon the rice onto a large serving tray then arrange the fish and cabbage over the top and serve.

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