Benachin
One-pot rice with fish and vegetables, the origin of jollof.
Ingredients
- 3 cups Rice
- 800 g Fish
- 4 tbsp Tomato paste
- 3 Onions
- 3 Carrots
- 300 g Cabbage
- 2 Eggplant
- 1 cup Parsley
- 5 cloves Garlic
- 1 Scotch bonnet
- ¾ cup Oil
- 2 tsp Salt
- 7 cups Water
Method
- Stuff the fish — Blend the parsley, garlic and chili into a paste and press it into slits in the fish.
- Fry — Brown the fish in oil and lift out.
- Make the base — Fry the onion, add tomato paste, and cook 15 minutes until dark red.
- Cook vegetables — Add water and the vegetables, cooking each until just tender and removing them.
- Poach the fish — Return the fish and cook 15 minutes, then remove.
- Cook the rice — Add the rice to the broth, cover, and steam 25 minutes.
- Benachin is ready — Serve the rice topped with fish and vegetables.