Kebbeh Kunda Benachin RecipeOrigin: Gambia Period: Traditional |
Ingredients:
1 large (1.5kg) fish eg bonga 
Kebbeh Kunda Benachin Preparation:Method:Clean and gut the fish then season with salt. Keep the small fish whole and cut the large fish into steaks. Make Nokas by mixing together the peppers and half the chopped onion along with the bouillon cube together. Pound to a paste then set aside. Heat the oil in a pan and add the fish, frying until browned then add the remaining onion and crushed tomatoes. Mix the tomato paste with 300ml water and add to the fish. Wait until the stock reddens (do not stir) then add 300ml water. Now add the bitter tomato and pumpkin. Season with salt. Rinse the rice and place in a colander lined with muslin or cheesecloth. Place this over the pan with the fish, cover, and allow to steam for 20 minutes. Remove the fish from the broth, add the nokas and rice to the broth and reduce the heat. Continue cooking until almost all the water has evaporated. Place the fish back on top of the rice and steam for 5 minutes before serving with hot sauce. |
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