A fragrant one-pot rice dish cooked with smoked fish, vegetables, and tomato sauce, closely related to jollof but with a distinctive smoky flavor from dried fish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large round platter
Garnishes: lemon wedges, sliced onion
Accompaniments: pepper sauce, salad
Instructions
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1
Heat oil in a heavy pot, fry onions until golden.
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2
Add tomato paste and blended tomatoes, cook 15 minutes.
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3
Add smoked fish, carrots, eggplant, cabbage, scotch bonnet, and bouillon.
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4
Pour in water and bring to a boil.
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5
Add washed rice, stir once, and cover tightly.
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6
Cook on low heat 30-35 minutes until rice is tender and water absorbed.
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7
Let rest 10 minutes, then gently mix and serve.
Did You Know?
Benachin literally means "one pot" in Wolof — and the crispy rice stuck to the bottom of the pot, called "xoon," is the most fought-over part of the meal.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
- blender
Garnishing
lemon wedges, sliced onion
Accompaniments
pepper sauce, salad
The Story Behind Benachin
Benachin originated with the Wolof people and traveled across West Africa through trade networks. In Sierra Leone, it became a household favorite, especially among the Krio community in Freetown, who added their own twist with more smoked fish and local vegetables.
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