A taste of the Gambia, West Africa cooking. Chili free unlike in Asian cooking.
A taste of the Gambia, West Africa cooking. Chili free unlike in Asian cooking.

A taste of the Gambia. West Africa cooking. FISH BENECHIN (Chebou Surharr).

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FISH BENECHIN (Chebou Surharr)

Fried fish topped with marinated and cooked vegetable, perfect for any special occasion

INGREDIENTS

8 pieces red snapper or any desired fish
3 pieces onion, chopped
400g tomato paste
1kg rice
500ml vegetable oil
200g pumpkin cut into large chunks
100g tomato cut in quarters
100g bitter tomato cut in quarters
100g aubergine cut in halves
150g cabbage cut in quarters
200g carrot cut in halves
2 stock cubes
3cloves of garlic, crushed
2 pieces bay leaves
2 litres water
Salt and pepper to taste

COOKING INSTRUCTIONS

Clean the fish, season with salt and pepper.
Heat the oil.
Deep fry the fish until golden brown and set aside.
Fry the onion, garlic and tomato paste.
Add in water, bring to a boil, and season to taste.
Put in carrot, cabbage, bitter tomato, aubergine and pumpkin, simmer remove the vegetables and add in
fish for 2 minutes and remove carefully.
Wash and put the rice in the sauce, bringing to a boil, lower the heat, cover and steam until rice is cooked.

Suwharr sauce ingredients

100g carrot, diced
50g green beans
2 large onions, chopped
2 tablespoons mustard
2 chilli chopped to taste

Suwharr sauce instructions

Sauté the onion, carrot, chilli and mustard.
Add water to cook; when reduced add in green peas and season.
When the rice is cook scoop it nicely on the plate arrange the vegetables, fish and the suwharr sauce on top.



 

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