Benachin Jenn — Print Recipe — The Culinary Codex

The classic fish version of benachin featuring whole stuffed fish cooked atop tomato-flavored rice with root vegetables and scotch bonnet.

Ingredients

1 Make a stuffing paste by blending parsley, garlic, one onion, and Scotch bonnet. Stuff the fish with this paste.
2 Heat oil in a large pot. Fry the stuffed fish until golden, then remove and set aside.
3 In the same oil, fry remaining onions until golden. Add tomato paste and cook until the oil separates.
4 Add water and bring to a boil. Add vegetables, Maggi cubes, and salt. Cook until partially tender.
5 Remove vegetables and fish. Add rice to the tomato broth. Cook on low heat covered for twenty minutes.
6 Arrange the fish and vegetables on top of the rice. Cover and steam for ten more minutes. Serve on a communal platter.

Did You Know?

In The Gambia, the most prized pieces of fish from benachin jenn are traditionally given to honored guests and elders at the communal platter.