Benechin Kunkujang (Gambian Seasoned Rice and Lamb)

Name: Benechin Kunkujang (Gambian Seasoned Rice and Lamb)
Ingredients: 2 cups long-grain rice; 2 tablespoons vegetable oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 lb lamb meat, cut into cubes; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 tomatoes, chopped; 1 cup tomato paste; 2 teaspoons ground ginger; 2 teaspoons ground black pepper; 1 teaspoon ground coriander; 1 teaspoon ground paprika; 1 teaspoon ground cayenne pepper (adjust according to your spice preference); Salt to taste; 4 cups water or broth; Fresh parsley or cilantro, chopped (for garnish)

Benechin Kunkujang or thiebou yap is a Senegalese dish popular in Gambia, known for its special blend of spices from Kunkujang.

Ingredients

2 cups long-grain rice
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 lb lamb meat, cut into cubes
1 red bell pepper, diced
1 green bell pepper, diced
2 tomatoes, chopped
1 cup tomato paste
2 teaspoons ground ginger
2 teaspoons ground black pepper
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon ground cayenne pepper (adjust according to your spice preference)
Salt to taste
4 cups water or broth
Fresh parsley or cilantro, chopped (for garnish)

Steps

Rinse the long-grain rice under cold water until the water runs clear. Set aside.
In a large pot, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
Add the lamb meat cubes to the pot and cook until browned on all sides.
Stir in the diced red and green bell peppers, and cook for a few minutes until they start to soften.
Add the chopped tomatoes and tomato paste to the pot, stirring well to combine with the other ingredients.
Sprinkle in ground ginger, black pepper, coriander, paprika, cayenne pepper, and salt. Mix everything together to coat the meat and vegetables with the spices.
Pour water or broth into the pot and bring the mixture to a boil.
Once boiling, add the rinsed rice to the pot, stirring well, and reduce the heat to low.
Cover the pot with the lid and let the rice simmer for about 20–25 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid opening the lid during this time to ensure proper cooking.
Remove the pot from the heat and let it sit, covered, for 5–10 minutes to allow the flavors to meld.
Fluff the rice with a fork and garnish with fresh parsley or cilantro.
Serve hot.

More recipes with rice, onion, garlic, lamb, bell pepper, tomatoes, tomato paste, ginger, coriander, paprika or cayenne pepper

Adapted from “Benechin Kunkujang (Gambian Seasoned Rice and Lamb)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

2 cups long-grain rice

2 tablespoons vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1 lb lamb meat, cut into cubes

1 red bell pepper, diced

1 green bell pepper, diced

2 tomatoes, chopped

1 cup tomato paste

2 teaspoons ground ginger

2 teaspoons ground black pepper

1 teaspoon ground coriander

1 teaspoon ground paprika

1 teaspoon ground cayenne pepper (adjust according to your spice preference)

Salt to taste

4 cups water or broth

Fresh parsley or cilantro, chopped (for garnish)

Steps

Rinse the long-grain rice under cold water until the water runs clear. Set aside.

In a large pot, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.

Add the lamb meat cubes to the pot and cook until browned on all sides.

Stir in the diced red and green bell peppers, and cook for a few minutes until they start to soften.

Add the chopped tomatoes and tomato paste to the pot, stirring well to combine with the other ingredients.

Sprinkle in ground ginger, black pepper, coriander, paprika, cayenne pepper, and salt. Mix everything together to coat the meat and vegetables with the spices.

Pour water or broth into the pot and bring the mixture to a boil.

Once boiling, add the rinsed rice to the pot, stirring well, and reduce the heat to low.

Cover the pot with the lid and let the rice simmer for about 20–25 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid opening the lid during this time to ensure proper cooking.

Remove the pot from the heat and let it sit, covered, for 5–10 minutes to allow the flavors to meld.

Fluff the rice with a fork and garnish with fresh parsley or cilantro.

Serve hot.