Senegalese Jollof Rice..(Benachin)

Senegalese Jollof Rice

The name Jollof rice derives from the name of the Wolof people, though now called theibou dienn or benachin. Jollof rice is one of the most common dishes in Western Africa, consumed throughout the region including Senegal, Gambia, Nigeria, Sierra Leone, Liberia, Togo, Cameroon, Mali and Ghana. There are several regional variations in name and ingredients, with non-local versions regarded as "inauthentic
Ingredient:

• 2 lb Fresh fish
• 2 cup Vegetable oil
• 6 cup Water
• 1 medium Fresh tomato
• 2 large Onions
• 1 small Cabbage
• 2 medium Carrots
• 2 Bay leaves
• 4 cup Of rice

Preparation:

• Clean and cut fish in halves.
• Fry the fish in the vegetable oil until both sides are brown.
• Remove fish and add onions, fresh tomato and paste to the hot oil and fry until brown.
• Pour water and bring to boil.
• Add include cabbage, carrots, bay leaf.
• Add seasonings, reduce heat and simmer for 20 mins.
• Remove vegetables and add the rice while continuously stirring.
• Reduce heat and cover the pot. Simmer for 10 mins.  

Benachin is sometimes referred to as cheebu / chebu jen in Senegalese.


There are few other ingredients we also use like cassava boiled with the carrots, tamarin mix separately with lemon, salt and pepper. It is spicy. This dish is from The Gambia and Senegal. It is the main lunch dish in Senegal.