Archive for December, 2012

IN GAMBIA!!

Saturday, December 15th, 2012

Preparing Benachin (Gambian Jollof rice)

Preparing Benachin (Gambian Jollof rice

 

Gambian Jollof rice

Gambian Jollof rice

 

On my recent holiday to Gambia,  I asked at the hotel where I stayed to be introduced to one of the local ladies for inspiration as to their local cuisine. I ended up with a lady by the name of Ida (she is the one in the photograph).  I accompanied her to the local market where we bought fresh fish (straight from the fishermen!!), and other necessary fresh vegetables to prepare a local dish by the name of Benachin. In other words to you and me, it is known  in the West as “Rissoto”. Though it is slightly different in preparation, overall the same principle applies. For the preparation, I would refer you to my recipe page!! Have fun!

 

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COOKING WITH IDA IN GAMBIA!!

Friday, December 14th, 2012

Benachin - Gambian Jollof rice

Benachin - Gambian Jollof rice

 

Benachin - Jollof rice

Benachin - Jollof rice

Preparations and ingredients:

 

Benachin – Fish Jollof Rice
Cooking Ingredients:
300g  fresh fish preferably Seabass or Haddock as they seem to be firm fish when prepared.
100ml vegetable oil
800ml of water
4 medium fresh tomatoes
4 tbsp tomato paste
2 large onions, peeled and chopped
1 small cabbage, chopped
. 2 medium carrots, peeled and cut in two halves
. 2 bay leaves
4 cups of rice

1 large aubergine, cut into 4 pieces

1 Lemon cut in to four pieces

2 Maggie stock cubes

Salt and pepper to taste

1 Large bonny pepper

250gr pumpkin, peeled and cut in to 4 halves

 

Cooking Method:
Clean and cut fish in half and reserve. Meanwhile, heat oil and add onions, tomatoes and tomato paste and fry until brown. Add water and bring to boil, then add carrots, bay leaves, pumpkin, pepper, cabbage, lemon, and the stock cubes, reduce heat and simmer for 20mins. Remove vegetables and reserve. In the meanwhile, add the rice and fish stirring continuously. Reduce heat, cover saucepan and allow to simmer for another 10mins or until rice gets tender and fish is cooked. Stir well to blend. Serve in  a large dish, garnish with the cooked vegetables and the fish.This dish is eaten by hand in most cases, or alternatively, the dish is left on the table where guests help themselves.Voila!!Goodbye

PS: Happy Christmas to all my friends and for their support throughout the Year!

 

 

 

 

 

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