Riz gras
Riz gras or riz au gras is a rice-based dish in Beninese, Burkinabé, Guinean, Ivorian, and Togolese cooking.[1][2]
 A serving of riz gras in Côte d'Ivoire | |
| Alternative names | Riz au gras |
|---|---|
| Place of origin | Burkina Faso, West Africa |
| Serving temperature | Hot |
| Main ingredients | Rice, meat, vegetables |
| Similar dishes | Ceebu jën, Jollof rice |
| |
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]
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.. Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes] (2011)ABC-CLIO. p. 28. ISBN 978-0-313-37627-6.
- ↑ Auzias, D.. Burkina-Faso 2014-2015 Petit Futé (avec cartes, photos + avis des lecteurs) (in fr). Country Guides (2013)Petit Futé. p. 95. ISBN 978-2-7469-6947-6.
- ↑ Trillo, R.. The Rough Guide to West Africa (2008)Rough Guides. p. pt817. ISBN 978-1-4053-8070-6.
Other websites
Media related to Riz gras at Wikimedia Commons