Benachin / Jollof Rice

Benachin also known as jollof rice is cooked across Africa, where different countries cook it differently. The origin of the dish and what country cooks it best has been a major debate on social media, especially between Ghanaians and Nigerians — but now we all know the dish originated from Senegambia (Gambia and Senegal). We have the original Jollof and there are no ifs and buts about it.

This recipe isn't your typical jollof rice recipe and that's why I call it KaniSpice jollof rice. It's packed with so much flavor because of the KaniSpice sauces and the coconut milk added. Feel free to add any vegetable of your choice and adjust the spices to your satisfaction.

Ingredients

• 2 lbs meat (beef, mutton or lamb)
• 2 tomatoes (6 oz)
• ½ red onion (6 oz)
• 2 small onions (6 oz)
• ½ green bell pepper (2 oz)
• ½ red bell pepper (2 oz)
• 10 cloves garlic
• 2 cups cooking oil
• 1 yate (salted dried conch)
• 2 whole carrots (cut in half, 5 oz)
• 1 lb cabbage (cut in chunks)
• 4 scotch bonnet peppers
• 1 lb pumpkin (cut in chunks)
• 3 bay leaves
• 1 tablespoon KaniSpice Spiced Sea Salt
• 2 seasoning cubes
• 2 cups coconut milk
• 5 cups rice
• KaniSpice Passion and Heat
• KaniSpice All Purpose Sauce
• KaniSpice Mango Habanero Pepper Sauce (optional)

Directions

1. Marinade meat with KaniSpice All Purpose Sauce and KaniSpice Passion and Heat (marinade for 30 minutes or more for more flavor).
2. In a deep sauce pan, heat oil until hot. Add meat and dried conch.
3. There might be some water coming out from the meat but that's okay. Do not add any water yet. Let that cook until the water evaporates and the meat starts frying.
4. Fry meat until brown. Add enough water to cook the meat.
5. In the meantime, blend the tomatoes, onions, red onion, garlic, and bell peppers together.
6. Cook meat until it's slightly tender and there's no more water in the sauce pan.
7. Add blended ingredients and cook for about 3 to 5 minutes.
8. Add carrots, cabbage, pumpkin, bay leaves, and scotch bonnet peppers.
9. Cook for a couple of minutes. Add enough water to cook the vegetables and rice (about 8 cups).
10. Cover the pan and cook until vegetables are fully cooked, stirring occasionally.
11. Add salt, seasoning cube, and KaniSpice All Purpose Sauce to taste.
12. When the vegetables are cooked, remove from the pot and set aside.
13. Add coconut milk. Taste to adjust salt and pepper.
14. Add the rice, stir, reduce heat. Cover with aluminium foil and lid. Simmer until rice is cooked.
15. Serve with the vegetables and some KaniSpice pepper sauce.