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

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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 Guinar Yap (chicken and beef rice) or Thiébou Djeun (Fish Rice). Gambians and Senegalese have…

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31 Comments

  1. Habibty amazing dish, I just felt like you could have blended your onion instead of dicing then they melt into the tomato sauce much quick and save you a lot of headache rather than dicing it into little cubes.

    I’m Pakistani we use the same oil onion and tomato base for majority of our curries and biryani.

  2. Thanks for sharing, also I think the tomato paste when added fire/heat should be reduce to avoid the sauce burning making the rice too dark. Sheers

  3. How do you make yete at home for those who don't have access to it? How do you ferment the snail? Ghanaians use a fermented fish called momone, I wonder if it's the same fermentation process.

  4. If am cooking this for home meals, I would only use either extra virgin olive oil or coconut oil because seed oils are not healthy for you. Hover, this is beautiful and well explained, I enjoyed the video.

  5. Also a question on the pot: do you find these steel or aluminium pans work best for frying/browning of the tomato-oil-onion-spices mix? Wondering if some of the nonstick pans work as well…

  6. Good of you to discuss the (imho) ridiculous debates about Jollof rice; the fact that it’s named after an old Wolof kingdom located in Senegal should put all this dumb stuff to rest…i also dislike some of these youtubes where people of the same ethnic background harshely critique each other’s cookery without knowing or acknowledging anything of the historical context…makes Africans look like idiots and very negative, same for many older racist programs on Asian cuisines etc…

  7. I just made this and it came out really tasty. I only used chicken and I did not have snail but everything else was available. The part i struggled with was the browning of the tomato paste. I think I could have gone darker but it still tastes good

  8. Its because Nigerians and Ghanaians haven't seen Jollof rice of other countries, they make big mouth saying they have the best Jollof in West Africa, HELL NO!!
    Sierra leone 🇸🇱
    Gambia 🇬🇲
    Senegal 🇸🇳 have better Jollof rice than Ghana 🇬🇭 and Nigeria 🇳🇬.