THE BEST JOLLOF RICE | Gambian - Senegalese Benachin | How To Make Jollof Rice

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Hello my lovelies! Today, I am making a very popular and controversial dish from West Africa, Jollof Rice. The most popular name for the rice dish is Jollof Rice. However, us Gambians and Senegalese call it Benachin or Thiébou Djeun (Fish Rice) or Thiébou Guinar Yap (chicken and beef rice). Gambians and Senegalese have different versions of this popular rice dish. We have the red and white version. Both can be prepared with fish or chicken/& beef. In a previous video, I made the red Benachin (Jollof Rice) with chicken and beef. Make sure to checkout the video. Today, I am making Thiébou Djeun (Fish Rice), the white version. The dish is prepared differently by different countries. Thus, causing a rivalry among African countries. The question is always “WHO HAS THE BEST JOLLOF RICE?” They are all delicious to me! However, I am preparing it the original and traditional way, Senegambia style. ENJOY!


Love,

Satang Bayo



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Note: The ingredients used in this video are for 10 cups of rice, which is a lot. Ideally, you should cook about 5 cups of rice. Just divide all of the ingredients in half if preparing 5 cups of rice.


ROFF INGREDIENTS
• 2 handful or cups of parsley
• 2 garlic cloves
• 1/2 habanero pepper (add whole for more spice)
• Add 1 beef Jumbo cube and 1/2 tsp black pepper

Freeze any leftover Roff for future use. Do not cross contaminate w/ fish. Dish out the amount of Roff you think you might need in a separate bowl. If you need more Roff for your fish, add more to your bowl.


PROTEIN SEASONING
• Use any fish or amount desired. I used a mixture of large cuts of fresh Red Snapper and King Fish.
• Other fish that taste great are Barracuda, Grouper and Lady Fish
• I seasoned my fish overnight with 1 lime juice and 1 tsp salt


FRYING / SAUTÉ
• About 2 cups of vegetable oil or conola oil
• Optional: 1 cuts of dried African snail called Yete and 2 cuts of salt fish
• 4 medium yellow onions chopped
• 3 soft Roma tomatoes chopped
• 3 large garlic cloves chopped (I forgot to mention in the video, but add garlic when the onions are 95% brown)
• 3 dried bay leaves
• 1 beef Jumbo cube
• 1 chicken Jumbo cube
• 2 small Maggie cubes
• 1 tsp Salt
• Knor seasoning (add last if you need more seasoning before adding rice)
• 1 TBSP Black pepper
• 10 cups of broken Jasmine rice (or any rice you like)


Note: you can pick to use either Maggie or Jumbo. Also, you can use just beef or chicken Jumbo cubes. I like to mix all.


*Note: reduce oil before sautéing the onions if you want less oil in the dish. However, make sure you have enough oil so that the 10 cups of rice won’t stick together.


*Note: Remove 2 cuts of salt fish before adding rice.


VEGETABLES
• 2 Habanero pepper
• 1/4 cabbage (insert toothpick in the center of the cabbage help prevent it from falling apart)
• 1 eggplant cut in 4 pieces
• 3 cuts of honeynut squash
• 3 large whole carrots peeled
• 8 okra, remove head and tip

Note: Use as much veggies as you want. You can also use mixed vegetables instead.



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