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Benachin, rice dish with fish from The Gambia

Benachin, rice dish with fish from The Gambia

Main dishes

A large portion of Gambian rice, simmered in a tomato-based broth with fish filling and a variety of vegetables, served with lime wedges.

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Recipe from Cadfaell, NeuerNutzer2009, Heuler06 and 2 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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Jollof rice is a popular rice dish from Gambia, in West Africa. It consists of rice cooked with a flavorful sauce made from tomatoes, peppers, and other spices, and often includes fish or meat that has been stuffed with a herb-based mixture and cooked alongside the rice.

Ingredients and directions

  • Prep time40 min
  • Cook time1 hr 15 min
  • Total1 hr 55 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$23.38 $2.34 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Gluten-free

Ingredients

10 people
  • $1.32
  • $1.68
  • $0.44
  • $0.10
  • $0.44

Vegetables

  • $0.38
  • $2.09
  • $1.15
  • $2.79
  • $2.58
  • $1.75
  • $1.30

rice and service

  • $4.37
  • $0.10
  • $0.35
  • $2.54

Prices from US supermarkets for 10 of 16 ingredients; Belgian prices for the rest.

Directions

  1. Finely chop half a chili pepper, the new onions, garlic, and parsley, then mix them together with a pinch of salt to form a paste. Stuff the fish pieces with this paste. ≈ 8 min
  2. Slice the onions and sauté them in the oil. Add the dried fish. ≈ 8 min
  3. Add the fish fillets and coat them in breadcrumbs.
  4. Remove the fish, add the tomato paste diluted in three litres of water, and bring to a boil.
  5. Add the vegetables and pieces of fish. Adjust the seasoning, and let the remaining hot peppers float on the surface. Bring to a boil, cover, and simmer for 20 minutes.
  6. Remove the fish and vegetables as soon as they are cooked, place them on a plate, and drizzle with a little broth. Keep warm.
  7. Cassava takes the longest to cook. Once there are no more vegetables left in the pot, take out a little of the sauce, then add the rice to the remaining liquid (there should be twice as much broth as rice) and cook until the broth is completely absorbed.
  8. Place the rice in a large serving dish and arrange the fish and vegetables on top. Serve with lime wedges and the sauce. ≈ 2 min

The bill

Benachin, rice dish with fish from The Gambia

  • 125 g of tomato paste$1.32
  • 400 ml of oil paint$1.68
  • 3 large onions$0.44
  • 2 cloves of garlic$0.10
  • 3 new onions$0.44
  • 250 g of carrots$0.38
  • 1 small white cabbage, cut into quarters$2.09
  • 300 g of peeled cassava, cut into pieces$1.15
  • 300 g of peeled sweet potato, cut into halves$2.79
  • 200 g of pumpkin flesh, peeled and diced$2.58
  • 300 g of unpeeled eggplants, cut in half$1.75
  • 200 g of peeled and chopped swede$1.30
  • 1.5 kg of rice$4.37
  • salt$0.10
  • pepper$0.35
  • 2 green lemons$2.54

Total$23.38

that's $2.34 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1.5 kg of white-fleshed fish (e.g., cod, haddock)
  • 125 g of dried fish (optional)
  • 2 hot peppers
  • 125 g of tomato paste
  • 400 ml of oil paint
  • 3 large onions
  • 2 cloves of garlic
  • 3 new onions
  • One bunch of parsley
  • 250 g of carrots
  • 1 small white cabbage, cut into quarters
  • 300 g of peeled cassava, cut into pieces
  • 300 g of peeled sweet potato, cut into halves
  • 200 g of pumpkin flesh, peeled and diced
  • 300 g of unpeeled eggplants, cut in half
  • 200 g of peeled and chopped swede
  • 1.5 kg of rice
  • salt
  • pepper
  • 2 green lemons

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