MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Benachin
Categories: African, Chicken
Yield: 4 Servings
1/2 Chicken; chopped
1 lg Onion; sliced
Garlic; to taste
3 md Potatoes; cut into quarters
1 Carrot; sliced
1 Ginger piece; crushed
Tomato paste
1 Sweet potato; cut into
- quarters
1 Scotch Bonnet hot pepper
- (optional)
Salt and black pepper
1 Cube chicken stock
1 tb Oil
1 Cabbage; quartered or thick
- sliced
1/2 c Rice (per person)
You can use chicken or any other meat, fish, or add shellfish
straight to the rice in this dish. In The Gambia we cook on a fire,
we don't have ovens or fridges so we eat everything fresh. This dish
is normally eaten at lunch or dinner and is typical of The Gambia and
Senegal. We like spicy food but you don't have to use the hot pepper.
You can put any vegetables into the pot.
In a large pot add 1 tb oil and fry the chicken to seal for 15 to
20 minutes.
Remove the chicken from the pot and add the potatoes. Cook on a high
heat for 5 minutes and then add the onion, garlic, carrot, ginger,
sweet potato, and cabbage. Cook for 10 minutes.
Add enough water to almost cover the vegetables and bring to boil.
Add seasoning, tomato paste, stock cube, and bonnet pepper, if using.
Add the chicken and mix carefully with the vegetables.
Simmer until the vegetables cook down but are not too soft.
When the vegetables and chicken are cooked, remove from the pot and
keep them hot.
Drain off any surplus oil from the pot and leave the onion. Cook the
rice in the vegetable and chicken stock in the pot. Add water and
salt if required and cook as you would normal rice.
Recipe by Mo Secka, Redfield
Recipe FROM: <
https://archive.org/details/community-cookbook>
MMMMM
