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Benachin (One-Pot Spiced Rice with Fish and Vegetables)
A rich coastal Wolof classic of fragrant broken rice cooked in a deep tomato-fish broth with stuffed white fish and root vegetables.
The story
Originating among the Wolof people along the Senegambian coast, Benachin translates literally to 'one pot' and anchors communal Friday family lunches. Unlike common regional jollof variations, authentic Gambian Benachin relies on stuffing fish steaks with a pungent herb paste called roff before browning them. The scorched rice crust forming at the base of the cast-iron pot, known locally as 'honyo', is the most prized delicacy of the entire dish.
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