Sauce, 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.

Ingredients: Red Sweet Peppers, Red Onions, White Onions, Tomatoes, Garlic, Olive Oil, Curry Powder, Sea Salt, Thyme, Scotch Bonnet Pepper, Black Pepper.

For chef, entrepreneur, and St. Lucian native, Chef Victoria Alexander, everything she cooks is a reflection of her St. Lucian childhood.

Chef Alexander grew up in a small house in the lush coastal town of Castries, St. Lucia. With just two rooms for Mother, Father, and fourteen kids, she learned early to savour the riches surrounding her. “There was the azure sea that supplied us with fish, and the hot West Indian sun that ripened the avocado, plantain, peppers, and papaya abounding on our very doorstep. Whatever else the family may have lacked, I never ran short of love, the kindness of neighbours, or the freshest fruits and vegetables. These are the things I remember about my childhood. I put these memories, and Island sunshine, into every sauce I make.”

At the age of 21, she left Castries for Toronto, to attend George Brown College, receiving certificates in Hospitality Management and Haute Cuisine. After graduation, she then returned to St. Lucia where she cooked in several hotels and restaurants. Later, she returned to her Alma Mater to study Food and Nutrition Management.

Chef Alexander’s cooking philosophy is to take the freshest, most natural ingredients and turn them into something healthy, delicious, balanced and almost magical. “With food, there is always a healthier alternative. Quality must never be compromised,” says Chef Alexander.

As a trained Nutritionist, Chef Alexander is committed to making healthy foods, and to achieve an authentic St. Lucian flavor, she uses some imported ingredients, and to keep things fresh, she sources as much as she can locally.

Chef Alexander has cooked in some of the top hotels, restaurants and catering kitchens in both her native St. Lucia and adopted home, Toronto, and in 2019, her culinary skills earned her an invitation to compete on Food Network Canada’s Fire Masters.