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Transport your taste buds to the vibrant land of West Africa with Benachin, also known as "one-pot" or "jollof" rice. This iconic dish, popular in countries like Senegal and Gambia, is a celebration of rich flavors and communal dining, bringing families and friends together around a delicious and satisfying meal.

Ingredients:

2 lbs (0.9 kg) chicken, lamb, or fish, cut into pieces

2 cups long-grain rice

2 onions, chopped

3 tomatoes, diced

2 bell peppers, sliced

2 carrots, diced

1 cup tomato paste

4 cups chicken or vegetable broth

2 tablespoons vegetable oil

2 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley or cilantro for garnish

Instructions:

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until softened. Add the chicken, lamb, or fish to the pot and brown on all sides. Stir in the diced tomatoes, sliced bell peppers, and diced carrots. Cook for a few minutes until the vegetables are slightly softened. Add the tomato paste, ground ginger, ground coriander, paprika, salt, and pepper to the pot. Stir to combine. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add the long-grain rice to the pot and stir well to combine with the other ingredients. Cover the pot and let the Benachin simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and garnish with fresh parsley or cilantro before serving.

Serving:

Serve Benachin hot as a main course, accompanied by fried plantains or a side salad. This flavorful dish is perfect for sharing with loved ones and is sure to become a staple in your culinary repertoire.

Benachin is more than just a meal it's a cultural experience that brings people together and celebrates the rich heritage of West Africa. With its vibrant colors and bold flavors, Benachin is a true culinary masterpiece.