The name 'benachin' comes from the Wolof language, one of the main languages spoken in Gambia and Senegal. It means 'one pot' - which perfectly describes how it is cooked. Everything goes into the same pot and cooks together, so the rice soaks up all the flavour from the meat, tomatoes and spices. The bottom layer of rice sometimes gets slightly crispy, and many people consider this the best bit.
Jollof rice is eaten all across West Africa - in Nigeria, Ghana, Senegal, Gambia, Sierra Leone and beyond. Each country has slightly different spices, cooking methods and ingredients. This has led to a friendly but very enthusiastic debate across the whole region about whose jollof rice is the best. Gambians, Nigerians and Ghanaians all have very strong opinions on the subject!
Benachin is a party food as much as an everyday food. At weddings, naming ceremonies, end-of-school celebrations and festivals, you will almost always find a giant pot of benachin simmering over a fire. The bigger the occasion, the bigger the pot. Some pots at large celebrations are big enough to feed hundreds of people.
Common additions to benachin include chicken, fish, vegetables like cabbage and carrots, and a flavouring called Maggi (a seasoning cube used widely across West Africa). The dish has a warm, smoky, tomato-rich aroma that fills the whole neighbourhood when it is cooking.