The Gambia (Africa) 22 June 2024

The Gambia is located in the continent of Africa. It has Senegal and Mauritania to the north, Mali to the east, Guinea to the southeast, Guinea-Bissau to the south, and the Atlantic Ocean to the west and northwest.

The capital is Banjul.

The official language is English.

The climate is wet, dry and tropical, with intense rain between June and October. Temperatures range from 70s to the upper 80s.

The staple foods are groundnuts, rice, millet, sorghum, corn, yams, taro, plantains, beans, mangos, bananas, okra, pumpkin, cucumber, fish, chicken, beef and so much more (https://togetherwomenrise.org/customsandcuisine/customs-and-cuisine-of-the-gambia/#:~:text=Along%20with%20groundnuts%2C%20other%20chief,%2C%20bell%20peppers%2C%20and%20tomatoes).

https://www.britannica.com/place/The-Gambia

BENACHIN (https://nationalfoods.org/recipe/national-dish-of-gambia-benachin/):

• ½ chicken, cut into pieces
• 1/2lb. boneless beef, diced
• 3 C rice
• 4 onions, peeled and diced
• 2 large tomatoes, chopped
• 2 bay leaves
• 3 cloves garlic, minced
• 2 hot peppers, minced
• 3 tsp tomato puree
• 1-1/2 C vegetable oil
• 2 bell peppers, sliced
• 1 large eggplant, chopped
• ½ small cabbage, chopped
• 6 C water
• Salt
• Pepper
• Vinegar

1. Put the chicken and beef pieces into a bowl.
2. Season the meats with salt, black pepper, garlic, and a dash of vinegar, then leave undisturbed for 30 minutes.
3. Heat a large pot, add the vegetable oil and fry the chicken until golden brown on all sides.
4. When the chicken is done, remove and set aside, then brown the beef in the same pot.
5. Add the onions to the beef and cook until brown.
6. Add the tomatoes and the tomato puree together with the minced hot pepper.
7. Stir these ingredients together and cook for 15 minutes.
8. Pour in the water and bring to a boil.
9. Add the chicken to the pot.
10. Add the chopped cabbage, chopped eggplant and bay leaves to the pot.
11. Sprinkle salt to taste.
12. Use a large spoon to dish out the vegetables and chicken pieces, then set these aside.
13. Rinse the raw rice in cold water, then add to the pot.
14. Add the sliced bell peppers and bring to a boil.
15. Reduce the heat and let the ingredients simmer.
16. When the liquid has been absorbed and the rice is tender, turn off the heat and place it in the serving dish.
17. Arrange the chicken and vegetables on top of the rice and beef.
18. Serve hot.

I used a purple cabbage just for color. This was VERY tasty!!

THIAKRY (Spiced Couscous Pudding w/Grilled Pineapple): (https://polkadotpassport.com/spiced-couscous-pudding-thiakry-gambia/):

• 1 C dry couscous
• ½ C plain yogurt
• ½ C milk
• ½ C sour cream
• ½ tsp nutmeg
• ½ tsp cinnamon
• 1 vanilla pod, scraped
• ¼ C coconut sugar, or to taste
• ½ pineapple, chopped into pieces
• Shredded coconut

1. Cover couscous with boiling water for 5 minutes or until water is absorbed.
2. Allow to cool for 5 minutes.
3. In a large bowl, whisk together plain yogurt, milk, sour cream, nutmeg, cinnamon, scraped vanilla pod and coconut sugar.
4. Stir in the couscous and chopped pineapple to the mixture
5. Put in the fridge to chill for 30 minutes.
6. Serve thiakry with grilled pineapple, yogurt and shredded coconut.

This was surprisingly really good and similar to rice pudding. Recommend!!