🍚 Step-by-Step Guide to Preparing White and Red Benachin

A Taste of Gambia’s Soul in One Pot

Benachin, meaning “one pot” in Wolof, is a deliciously rich rice dish beloved across The Gambia and Senegal. Known to the world as Jollof rice’s cousin, benachin comes in two popular styles: Red Benachin (with tomato base) and White Benachin (without tomato). Both are soul-comforting, fragrant, and layered with flavour.

Today, we’ll walk you through both versions — so whether you’re cooking for family or treating yourself, your pot will sing!

🍅 RED BENACHIN (Tomato-based)

🛒 Ingredients:

2 cups of rice (preferably broken or jasmine)

500g meat (beef, chicken, or lamb)

1 medium onion (chopped)

2 large tomatoes (blended or finely chopped)

2 tablespoons tomato paste

1-2 carrots (peeled, chopped)

1 eggplant (optional, cut in halves)

1-2 sweet potatoes or cassava (optional, chunked)

1 scotch bonnet pepper (whole)

2-3 garlic cloves (crushed)

1 seasoning cube (Maggi or jumbo)

Salt to taste

Black pepper or cayenne (optional)

1/3 cup vegetable oil

Water

👩🏽‍🍳 Instructions:

1. Season & brown your meat:

In a large pot, heat oil. Add the meat with a bit of salt and fry until browned. Remove and set aside.

2. Make the base sauce:

In the same oil, sauté onions until golden. Add garlic, tomato paste, and blended tomatoes. Let it fry till the oil separates and the raw tomato smell fades (10-15 mins).

3. Add meat & vegetables:

Return the meat to the pot. Add your vegetables (carrot, eggplant, sweet potato), whole scotch bonnet, and seasoning cube. Stir gently.

4. Add water & simmer:

Pour in enough water to cover everything. Cover and let simmer until veggies and meat are tender.

5. Remove veggies:

Once soft, remove the vegetables and set them aside so they don’t break while the rice cooks.

6. Add rice & cook:

Wash rice thoroughly. Add to the pot, stir, reduce heat, and cover. Let it cook gently until the rice is fluffy and has absorbed the rich sauce.

7. Garnish & serve:

Return the vegetables on top, garnish with fried onions or parsley if you like, and serve hot.

🧄 WHITE BENACHIN (No version)

This version is lighter but just as flavorful — it lets the seasoning, meat, and vegetables shine in a beautiful harmony of steam and spice.

🛒 Ingredients:

2 cups of rice

500g meat (beef, chicken, or fish)

1 large onion (chopped)

2 garlic cloves

1 seasoning cube

1 scotch bonnet (whole)

1 carrot, 1 eggplant, 1 sweet potato (optional, for that benachin vibe)

Salt and pepper to taste

1/3 cup vegetable oil

Water

👩🏽‍🍳 Instructions:

1. Fry your meat:

Season and fry the meat until golden. Remove and set aside.

2. Sauté the onions & garlic:

In the same oil, fry onions and garlic until fragrant.

3. Add meat, vegetables & spices:

Toss the fried meat back in. Add veggies, whole scotch bonnet, seasoning cube, salt, and enough water to cook everything.

4. Simmer gently:

Let everything simmer together until vegetables and meat are tender.

5. Remove the veggies:

Just like in red benachin, remove and set aside once soft.

6. Add rice & steam:

Pour in washed rice and adjust water to just enough to steam the rice. Cover tightly and let it cook until fluffy.

7. Final touch:

Return the veggies on top. You can drizzle a little oil or serve with a tangy salad.

🥄 Serving Suggestions:

A simple salad (lettuce, cucumber, onion with lemon or vinegar)

Boiled egg on top

Tamarind or chili sauce on the side

💬 Final Notes:

Benachin isn’t just food — it’s comfort, culture, and community in a single pot. Whether you choose the rich red or the elegant white, you’re stirring up centuries of West African flavor.

Which version do you prefer — red or white? Share your thoughts or your own twist in the comments below. And if you try this recipe, tag @SunuLifeGambia so we can feature your plate! 🥰