Perch Benachin RecipeOrigin: West Africa Period: Traditional |
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Perch is a commonly-used fish in West Africa (often called swamp fish as it's sourced from the wetlands of the Gambia). If you can' t easily source perch (it's a very sweet and tasty fish) substitute small tilapia. Ingredients
4 whole perch, scaled and gutted 
Perch Benachin Preparation:Method:First pound the chillies in a pestle and mortar then add the tomatoes and pound these into the chilli paste. Meanwhile heat a large stock pot and add about 7mm of oil in the base. Once the oil is hot add the garlic and cook for a minute before adding the butternut squash. Cook this for about three minutes then add the fish. Cook for 2 minutes on each side then add the onions, the chilli paste and the spices. Stir well to mix, cook for 2 minutes then add the green pepper and the salt. Bring to the boil, reduce to a simmer then cover the pot. Allow to cook for five minutes. At the end of this cooking time add the rice and 600ml of water. Bring back to the boil then reduce to a simmer. Cover and cook for 10 minutes then add the cabbage. Cook for a further 15 minutes and test the rice. If cooked, increase the heat and cook for five more minutes to dry the mixture. Otherwise, simmer for a further five minutes and then repeat the drying process as above. To serve, spoon the rice and vegetable mixture onto serving plates and place the fish on top (one for each serving). |
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