Benechin Baas Recipe

Benechin Baas, also known as Jollof Rice, is a popular dish originating from West Africa. This flavorful dish is a staple in many West African countries, with each region offering unique twists to the recipe. The name "Benechin Baas" translates to "one pot rice" in the Wolof language, reflecting the dish's method of preparation where all ingredients are cooked together in a single pot. Traditionally, this dish is prepared on special occasions and is loved for its rich flavors and aromatic scent.

Ingredients

• Rice
• Chicken
• Tomatoes
• Onions
• Red Bell Pepper
• Garlic
• Ginger
• Vegetable Oil
• Chicken Broth
• Salt
• Pepper
• Thyme
• Bay Leaves
• Carrots
• Peas
• Scotch Bonnet

Preparation

To prepare the rice, rinse it thoroughly under cold water and set it aside. Dice the chicken, tomatoes, and onions. Chop the red bell pepper, carrots, and scotch bonnet. Mince the garlic and grate the ginger.

Cooking Process

1. Heat vegetable oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and brown the chicken on all sides. Remove and set aside.
2. In the same pot, add the onions, garlic, and ginger. Sauté until the onions are translucent.
3. Add the chopped red bell pepper, tomatoes, and scotch bonnet. Cook until the mixture becomes saucy.
4. Return the chicken to the pot. Pour in the chicken broth and bring to a boil. Season with thyme, bay leaves, more salt, and pepper to taste.
5. Add the rice to the pot, cover, and reduce the heat to low. Allow it to simmer, stirring occasionally, until the rice is fully cooked, soaking up the flavors of the sauce (for cooking time, refer to this cooking timer).
6. Approximately 10 minutes before the rice is done, add the carrots and peas. Mix well and cover again until the rice is tender and the liquids are absorbed.

Serving Recommendations

Once the rice is done, serve Benechin Baas hot, paired with a side of fresh salad or fried plantains for an authentic dining experience. Enjoy the rich combination of flavors that tell the story of West Africa's vibrant culinary traditions.