Benachin RecipeOrigin: West Africa Period: Traditional |
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Benachin is one of the many 'one-pot' dishes incorporating rice that are a feature of West African cuisine. Ingredients:
250ml cooking oil 
Benachin Preparation:Method:Add the oil to a large pot and fry the onions and garlic in this over high heat for 1 minute. Add the fresh fish and fry for about 3 minutes on each side then remove the fish and set aside. Add the squash to the pot and cook for about three minutes, stirring often, before adding the chilli. Cook for about 2 minutes then add the cabbage, carrots, bay leaf and bouillon cube. Add 500ml water to the pot then stir-in the tomatoes and tomato paste. Bring the mix to the boil before adding the rice. Stir the rice in then add the dried fish. Reduce the heat to a simmer, cover and cook until everything is tender. Return the fish to the pot, cook for a few minutes more until the fish has heated through, season and serve immediately. |
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Other recipes with rice and fish as primary ingredients: Squash and Yam Futari Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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