COOKING WITH IDA IN GAMBIA!!

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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