Riz gras
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] This very like Jollof rice in English-speaking West Africa.
Riz gras is often served at parties in urban areas of Burkina Faso.[1] Riz gras is 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]
Gallery
Riz gras
Riz gras with beef
Riz gras with chicken and vegetables
Riz gras in Guinea
References
- ↑ 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.
- ↑ Auzias, D.; Labourdette, J.P. (2013). Burkina-Faso 2014-2015 Petit Futé (avec cartes, photos + avis des lecteurs). Country Guides (in français). Petit Futé. p. 95. ISBN 978-2-7469-6947-6.
- ↑ Trillo, R. (2008). The Rough Guide to West Africa. Rough Guides. p. pt817. ISBN 978-1-4053-8070-6.
External links
Media related to Riz gras at Wikimedia Commons