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Perch Benachin
Perch Benachin is a traditional Gambian recipe for a perch, chilli and butternut squash stew in which rice and cabbage are added just before serving. Effectively it's a simplified version of Jollof Rice. The full recipe is presented here and I hope you enjoy this classic Gambian version of: Perch Benachin.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesSpice RecipesVegetable RecipesGambia Recipes
Nile Perch is a commonly-used fish in West Africa (often called swamp fish as it's sourced from the wetlands of the Gambia). If you can't easily source perch (it's a very sweet and tasty fish) substitute small
tilapia. This dish is known as the National Dish of the Gambia.
Ingredients:
4 whole nile perch (or use small tilapia), scaled and gutted (substitute tilapia, catfish or similar freshwater fish)
1 butternut squash, peeled and cubed
1 large onion, roughly chopped
3 cloves garlic, finely chopped
1 large green bell pepper, chopped
5 Scotch bonnet
chillies, mashed in a pestle and mortar
2 ripe tomatoes
1 small cabbage, sliced
1 tsp
black pepper
1/2 tsp
ground cumin
1/2 tsp salt
vegetable oil
450g rice
Method:
First pound the chillies in a pestle and mortar then add the tomatoes and pound these into the chilli paste. Meanwhile heat a large stock pot and add about 7mm of oil in the base. Once the oil is hot add the garlic and cook for a minute before adding the butternut squash. Cook this for about three minutes then add the fish. Cook for 2 minutes on each side then add the onions, the chilli paste and the spices. Stir well to mix, cook for 2 minutes then add the green bell pepper and the salt. Bring to the boil, reduce to a simmer then cover the pot. Allow to cook for five minutes.
At the end of this cooking time add the rice and 600ml of water. Bring back to the boil then reduce to a simmer. Cover and cook for 10 minutes then add the cabbage. Cook for a further 15 minutes and test the rice. If cooked, increase the heat and cook for five more minutes to dry the mixture. Otherwise, simmer for a further five minutes and then repeat the drying process as above.
To serve, spoon the rice and vegetable mixture onto serving plates and place the fish on top (one for each serving).
