Riz gras

Riz gras or riz au gras is a rice-based dish in Beninese, Burkinabé, Guinean, Ivorian, and Togolese cooking.[1][2]

Riz gras
Riz gras
A serving of riz gras in Côte d'Ivoire
Alternative namesRiz au gras
Place of originBurkina Faso, West Africa
Serving temperatureHot
Main ingredientsRice, meat, vegetables
Similar dishesCeebu jën, Jollof rice

Riz gras or riz au gras is a rice-based dish in Beninese, Burkinabé, Guinean, Ivorian, and Togolese cooking.[1][2]

It is also eaten in other African countries, such as Senegal, where it is called tiebou djen and is prepared with significant amounts of fish and meat.[3][1]

Riz gras is often served at parties in urban areas of Burkina Faso,[1] but prepared with significant amounts of meat and vegetables. It is usually served with the meat and chunks of vegetables on top of the rice.[1]

Additional ingredients used include tomatoes, eggplant, bell peppers, carrots, cabbage, onion, garlic, meat or vegetable stock, oil and salt.[1]

  • Riz gras
    Riz gras
  • Riz gras with beef
    Riz gras with beef
  • Riz gras with chicken and vegetables
    Riz gras with chicken and vegetables
  • Riz gras in Guinea
    Riz gras in Guinea


References

  1. ↑ 1.0 1.1 1.2 1.3 1.4 Albala, K. (2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. p. 28. ISBN 978-0-313-37627-6.
  2. ↑ Auzias, D.; Labourdette, J.P. (2013). Burkina-Faso 2014-2015 Petit Futé (avec cartes, photos + avis des lecteurs). Country Guides (in French). Petit Futé. p. 95. ISBN 978-2-7469-6947-6.
  3. ↑ Trillo, R. (2008). The Rough Guide to West Africa. Rough Guides. p. pt817. ISBN 978-1-4053-8070-6.

Other websites

  • Media related to Riz gras at Wikimedia Commons

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