This popular Gambian one-pot dish is known for its rich blend of spices and the harmony of textures from the slow-cooked beef and vegetables. Following the braise, the rice is cooked in the sauce to soak in all the flavour–all together it makes a hearty, satisfying meal. This recipe is adapted from the original developed by Chef Bradley Yip who says, “this is a dish I would have weekly when growing up in The Gambia. I’d pile huge mounds of it on my plate and add Scotch bonnet pepper sauce, then eat myself into a food coma. It is an ultimate comfort food for me.” Serve garnished with fresh sliced onions and cucumber and chopped parsley or cilantro for added freshness and lime wedges to squeeze over top for a burst of acidity.
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Gambian Beef Benachin
- Prep Time: 1 hour
- Cook Time: 30 minutes marinating time + 4 hours cooking time
- Total Time: 5 1/2 hours
- Yield: Serves 8 1x
Ingredients
Beef
2 lb (1 kg) boneless Beef Blade Pot Roast or Chuck Short Ribs, cut into 2-inch (5 cm) pieces
1 tbsp (15 mL) fresh lemon juice or white vinegar
1 tsp (5 mL) EACH salt, fresh ground black pepper, ground white pepper, sweet smoked paprika and garlic powder
1 tbsp (15 mL) peanut or canola oil
Stew
¼ cup (60 mL) peanut oil or vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch (2.5 cm) piece fresh gingerroot, grated
1 Scotch bonnet pepper, finely chopped (approx)
1 large tomato, chopped (about 2 cups/500 mL)
1 tbsp (15 mL) tomato paste
2 beef bouillon cubes, crumbled (or 1 tbsp/15 mL beef bouillon powder)
1 tsp (5 mL) EACH salt, dried thyme leaves, ground coriander and sweet smoked paprika
½ tsp (2 mL) fresh ground black pepper
1 bay leaf
2 cups (500 mL) water or no-salt-added beef broth (approx)
1 cup (250 mL) canned crushed tomatoes or puréed fresh tomatoes
1 small cabbage (about 2 lb/1 kg), cut into 8 wedges
2 carrots, cut into large chunks
1 eggplant, cut into large chunks (10 oz/300 g)
1 cassava or sweet potato, peeled and cut into large chunks (about 10 oz/300 g)
1 sweet green pepper, cut into large chunks
Traditional Seasonings (optional, see Tip*)
¼ cup (60 mL) palm oil
2 tbsp fermented mustard seeds (soumbala) or 1 tbsp (15 mL) grainy mustard
2 tbsp (30 mL) peanut butter
1 tbsp (15 mL) dried crayfish
1 tbsp (15 mL) locust bean paste (netetou)
½ tsp (2 mL) cayenne pepper
Rice
2 cups (500 mL) jasmine rice or broken rice
Salt and fresh ground pepper
Scotch bonnet hot sauce (optional)
Instructions
- Beef: Combine beef, lemon juice, salt, black pepper, white pepper, smoked paprika, and garlic powder in a large bowl, stirring to coat well. Cover and marinate in the refrigerator for 30 minutes or for up to 2 hours.
- Heat oil in a very large, heavy-bottomed pot over medium-high heat; brown beef, in batches, for about 5 to 7 minutes, turning with tongs, until browned all over. Transfer to a clean bowl and set aside.
- Stew: Reduce heat to medium and add oil to pot; cook onions, stirring, for about 5 minutes. stirring, until softened. Add garlic, gingerroot and Scotch bonnet pepper; cook, stirring, for 1 to 2 minutes, until fragrant. Add chopped tomato and cook, stirring often, for about 5 minutes or until soft. Add tomato paste and cook, stirring often, for 3 to 5 minutes, until mixture is very thick. Str in bouillon cubes, salt, thyme, coriander, paprika, pepper and bay leaf.
- Return beef and accumulated juices to the pot; stir in water, adding just enough to barely cover beef. Bring to a simmer, stirring and scraping up brown bits from pot. Reduce heat to low, cover and simmer for 1 hour, stirring occasionally.
- Stir in tomato sauce, cabbage, carrots, eggplant, cassava and green pepper. If using, add palm oil, mustard seeds, peanut butter, dried crayfish, locust bean paste and cayenne. Stir well and press vegetables down to immerse in liquid. Cover and simmer for 1 hour. Remove lid and simmer, uncovered, stirring occasionally and pressing vegetables into liquid, for 30 minutes or until vegetables and beef are tender and the sauce is thickened.
- Discard bay leaf. Transfer vegetables and beef with a slotted spoon to a large bowl, leaving sauce in the pot. Cover beef mixture to keep warm and set aside.
- Rice:Add rice to the sauce in the pot and pour in about 1½ to 2 cups (375 to 500 mL) water, or enough to cover the rice by about 1 inch (2.5 cm). Stir well and bring to a simmer over medium heat. Reduce heat to low, cover and simmer, gently stirring occasionally (see Tip**), for 20 to 25 minutes, or until rice is tender.
- Season rice with salt and pepper to taste. Return beef and vegetables to the pot. Using two large spatulas or spoons, gently fold everything together (alternatively, spoon the rice onto a platter then add the beef and vegetables on the side). Season with salt or pepper to taste, if needed. Serve hot, with Scotch bonnet hot sauce on the side, if desired.
Notes
Tip* The Traditional Seasonings each add a unique, authentic flavour to this dish, but it’s certainly plenty tasty without them. You can find these specialty ingredients in African grocery stores and online.
Tip** When cooking the rice in step 7, avoid stirring for the last 10 minutes to allow a crust to form on the bottom of the pot. This thick, almost crispy layer is considered a delicacy!
