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The Gambian Offspring of Jollof Rice

Benachin is a Gambian variation of Jollof Rice, a west African dish created in the 14th century. It is based on Thieboudienne traditionally including fish, which has been substituted with meat.

This is what you will need to prepare the dish yourself:

  • 1 large eggplant (chopped)
  • ½ small cabbage (chopped)​
  • 6 cups of water
  • Salt to taste​
  • Black pepper​
  • Vinegar​
  • 3 cloves garlic (minced)​
  • 2 hot peppers (minced)
  • 3 tsp tomato puree
  • 250g chicken (cut into pieces)
  • 250g boneless beef (diced)
  • 3 cups of rice
  • 2 large tomatoes (chopped)​
  • 2 bay leaves1 ½ cups vegetable oil
  • 2 bell peppers (sliced)
  • 4 onions (peeled and diced)​



  • Place both chicken and beef into a bowl and season with black pepper, garlic, salt, a bit of vinegar, and let it rest for 30 minutes.
  • In a large pot, heat the vegetable oil and fry the chicken until golden brown from all sides. Remove the chicken and fry the beef until brown.
  • Add onions and fry them until golden brown.
  • Add tomatoes and tomato puree with minced hot pepper and stir everything together, let it cook for 15 minutes.
  • Add water and wait for it to boil, then add the chicken as well as the chopped cabbage, chopped eggplant, and the bay leaves.
  • Using a large spoon, dish out the vegetables and chicken pieces and set them aside.
  • After washing the rice, add it to the pot together with the sliced bell pepper and let it simmer until the rice is done.
  • Place everything in a serving dish and arrange the chicken and vegetables on top of the rice.
  • Serve while hot, and enjoy.

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