Sauce, for Benachin Rice (1L)


Ti Kay La

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I love this traditional West African dish – also known as Jollof – but it takes four hours to make from scratch, so I’ve perfected the recipe and put it in a bottle. Now you can enjoy it too, in just minutes! ~ Chef Alexander

Benachin Rice (Preparation idea)
2 cups parboiled long grain white rice
¾ cup chicken or vegetable stock
½ tsp salt
¼ tsp fresh thyme leaves; stems discarded
2 ½ cups TiKayLa Benachin Sauce

1. Rinse rice under cold running water to remove excess starch; rinse until water runs clear.
2. In a medium saucepan over medium heat, add the rice, stock, salt, and thyme. Cook – lid on – stirring occasionally until the rice is al dente, and liquid has been absorbed – about 15 minutes.
3. Preheat oven to 350F.
4. Into an oven-proof casserole dish, add the cooked rice and Benachin Sauce, stirring until rice is completely coated with the Benachin Sauce.
5. Bake with lid on for about 20 minutes or until rice has dried somewhat. 6. Fluff rice with spoon, serve.