Serekunda Fish Benachin RecipeOrigin: Gambia Period: Traditional |
IngredientsBonga is by far the commonest kind of fish sold in Senegal, The Gambia and Guinea. It is sold fresh in the larger markets and is also the predominant fish type in the production of smoke, dried fish. In Liberia and Senegal this fish is known as the 'bonnie'.
1 bonga (bonnie) fish [shad] 
Serekunda Fish Benachin Preparation:Method:Clean and scale the fish (but otherwise leave whole) then score the flesh. Season with plenty of salt, black pepper and chilli powder then set aside for 20 minutes to marinate. Prepare the chilli paste (known as 'nokas' in the Gambia). Add the chillies, 2 tsp black pepper and half the onion to a pestle and mortar. Pound to a paste then crumble in the Maggi cube and pound some more. Transfer to a bowl then add the remaining onions to the mortar, pound to a paste before adding the tomatoes and pounding to combine. Add the oil to a deep pot and heat. When hot add the marinated fish to the oil and fry for about 3 minutes per side before sprinkling the tomato and onion mixture over the top. Whisk the tomato purée with an equal volume of water and add to the pot. Wait until the oil turns red (do not stir) then add 400ml water along with the bitter tomatoes and squash. Place the rice in a metal colander and set over the pot, cover with a cloth and add a lid so that everything is sealed. Cook for about 20 minutes, or until the vegetables are tender then remove the vegetables and fish from the pot and set aside to keep warm. Add the nokas and the rice to the stock and continue cooking for about 10 minutes, or until the rice is tender and the stock has almost all evaporated. Transfer the rice to a serving dish, lay the vegetables and fish on top then serve. |
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Other recipes with fish and rice as primary ingredients: Yam with Greens, Onion, and Okra Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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