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| 1) |
Clean and cut fish in halves. |
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| 2) |
Fry the fish in the vegetable oil until both sides are
brown. |
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| 3) |
Remove fish and add onions, fresh tomato and paste to
the hot oil and fry until brown. |
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| 4) |
Pour water and bring to boil, then include cabbage, carrots,
bay leaf, add seasonings, reduce heat and simmer for 20
mins. |
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| 5) |
Remove vegetables and add the rice while continuously
stirring. |
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| 6) |
Reduce heat and cover the pot. Simmer for 10 mins. |
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* |
Benachin is sometimes referred to as cheebu yap (with
meat) / Thieboudiene / chebu jen (with fish). Jollof Rice
was invented by a Senegalese woman named Mam Penda Mbaye
of the Wolof ethic group. |
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| 1) |
Wash and cut the meat into portions. Mix together and
season with black pepper, salt, vinegar and pounded garlic.
Leave to stand for 30 minutes prior to cooking. |
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| 2) |
Prepare vegetables by slicing into portions. |
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| 3) |
Peel, wash and thinly slice the onions. |
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| 4) |
Wash and skin the tomatoes. |
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| 5) |
Fry poultry in pan of hot oil until golden brown all over
then remove and put aside. |
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| 6) |
Fry the beef and leave in cooking pot. |
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| 7) |
Fry the onions until brown, insert scalded and skinned
tomatoes, cook & stir occasionally until it is a pulpy
consistency. |
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| 8) |
Add tomato puree and pounded peppers, cook gently for
quarter of an hour. |
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| 9) |
Add half cup of water mixed with ®Maggie
Cubes, bring to a rapid boil and place the prepared vegetables,
bay leaves, fried chicken, and salt to the pot of meat.
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| 10) |
Cook for approximately 20 minutes. |
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| 11) |
Take out the vegetables and chicken when cooked and place
in oven on a low heat. Leave the beef in pot and cook for
a further 20 minutes until tender. |
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| 12) |
Place the washed rice to the pot, add sliced peppers and
bring rapidly to boil. |
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| 13) |
Reduce the heat and cook for 25 minutes on a low heat
until most of the liquid is absorbed and the rice
is well cooked. |
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| 14) |
Serve the Jollof Rice on a large platter, place vegetables
and meats on the side. |
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 Cooking
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