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Kebbeh Kunda Benachin
Kebbeh Kunda Benachin is a traditional Gambian recipe for a classic dish of fish (typically perch) cooked with vegetables in a tomato-based sauce which is then used to cook the rice on which the dish is served. The full recipe is presented here and I hope you enjoy this classic Gambian version of: Kebbeh Kunda Benachin.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Vegetable RecipesGambia Recipes
Benachin is the Senegambian (Senegal and the Gambia) equivalent/antecedent of Jollof Rice.
Ingredients:
1 large (1.5kg) fish eg bonga
6 white fish eg perch
3 onions, finely chopped
black pepper and
chilli flakes to taste
1 Maggi or bouillon cube
60ml tomato paste
600g short-grain rice
120ml oil
1 small pumpkin, cubed
4 tomatoes, pounded to a paste
1 bitter tomato, chopped and pounded to paste
Method:
Clean and gut the fish then season with salt. Keep the small fish whole and cut the large fish into steaks. Make Nokas by mixing together the peppers and half the chopped onion along with the bouillon cube together. Pound to a paste then set aside. Heat the oil in a pan and add the fish, frying until browned then add the remaining onion and crushed tomatoes. Mix the tomato paste with 300ml water and add to the fish. Wait until the stock reddens (do not stir) then add 300ml water.
Now add the bitter tomato and pumpkin. Season with salt. Rinse the rice and place in a colander lined with muslin or cheesecloth. Place this over the pan with the fish, cover, and allow to steam for 20 minutes. Remove the fish from the broth, add the nokas and rice to the broth and reduce the heat. Continue cooking until almost all the water has evaporated. Place the fish back on top of the rice and steam for 5 minutes before serving with hot sauce.
