Gambian
Benechin Kunkujang (Gambian Seasoned Rice and Lamb)
A community recipe for Benechin Kunkujang (Gambian Seasoned Rice and Lamb), adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 2 cups Rice
- 2 tablespoons Vegetable Oil
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 1 lb Lamb meat, cut into cubes
- 1 Bell Pepper diced
- 1 Green Bell Pepper diced
- 2 Tomatoes chopped
- 1 cup Tomato Paste
- 2 teaspoons Ginger
- 2 teaspoons Black Pepper
- 1 teaspoon Coriander
- 1 teaspoon Paprika
- 1 teaspoon Cayenne Pepper adjust according to your spice preference
- As needed Salt to taste
- 4 cups Water or broth
- As needed Parsley or cilantro, chopped (for garnish)
Make it
Method
- 1
Rinse the long-grain rice under cold water until the water runs clear. Set aside.
- 2
In a large pot, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
- 3
Add the lamb meat cubes to the pot and cook until browned on all sides.
- 4
Stir in the diced red and green bell peppers, and cook for a few minutes until they start to soften.
- 5
Add the chopped tomatoes and tomato paste to the pot, stirring well to combine with the other ingredients.
- 6
Sprinkle in ground ginger, black pepper, coriander, paprika, cayenne pepper, and salt. Mix everything together to coat the meat and vegetables with the spices.
- 7
Pour water or broth into the pot and bring the mixture to a boil.
- 8
Once boiling, add the rinsed rice to the pot, stirring well, and reduce the heat to low.
- 9
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.
- 10
Remove the pot from the heat and let it sit, covered, for 5–10 minutes to allow the flavors to meld.
- 11
Fluff the rice with a fork and garnish with fresh parsley or cilantro.
Source & rights
Where this recipe comes from
Adapted from “Benechin Kunkujang (Gambian Seasoned Rice and Lamb)” by Wikibooks contributors, revision 4513966, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.