Senegalese Riz Gras Food

RIZ GRAS - FAT RICE (BURKINA FASO)

Riz Gras - Fat Rice (Burkina Faso) image

This recipe was featured on week 42 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burkina Faso is my 42nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This rice dish is called "fat rice" because of the amount of oil used. You can probably get away with cutting back on it.

Provided by GiddyUpGo

Categories Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 habanero peppers
3 garlic cloves
1/2 onion, finely chopped
4 tomatoes, chopped
1/2 cup oil
1 lb beef or 1 lb chicken, cubed
4 tablespoons tomato paste
4 1/4 cups water
1 maggi seasoning, cube (or chicken bouillon)
2 1/2 cups long grain white rice
salt and pepper

Steps:

Put the habaneros, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste. Then heat the oil over medium heat and add the paste to the pan. Cook for 8 minutes, then remove from the fire and set aside.
Use a little bit of water (about 1/2 to 1 cup) to rinse out your food processor, then put the water in a separate pot along with the meat. Bring the meat and water to a boil, then reduce heat. Simmer for 15 minutes.
Add the meat to the pan containing the paste. Add the tomato paste, water and Maggi (or stock) cube. Stir.
Wash the rice until the water runs clear. Then add it to the pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Check it, then cook for another 10 minutes or until the water has been absorbed.
Garnish with thin slices of onion.

Nutrition Facts : Calories 1481.1, Fat 108.9, SaturatedFat 37.2, Cholesterol 112.4, Sodium 178.8, Carbohydrate 104.3, Fiber 4.3, Sugar 7.1, Protein 20.1

SENEGALESE RIZ GRAS

Senegalese Riz Gras image

Years ago while living in West Africa, our cook taught me how to make this popular dish served in restaurants and at many cultural celebrations in West Africa. It has been a family favorite ever since.

Provided by Karen B

Categories Soup

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups vegetable oil for frying
14 potatoes, cut into 1-inch chunks
1 cassava (manioc) root, peeled and cut into large chunks
1 onion, thinly sliced
2 cloves garlic, minced
2 cups diced tomatoes
1 (6 ounce) can tomato paste
7 cups water
1 pound stew beef, cubed
1 head cabbage, diced
4 large carrots, sliced
1 tablespoon chopped fresh parsley
2 teaspoons salt
½ teaspoon ground black pepper
3 cups rice

Steps:

Heat vegetable oil in a large pot over medium-high heat. Cook potatoes and cassava in hot oil, turning occasionally, until browned on all sides, about 10 minutes. Transfer potatoes and cassava to a plate with a slotted spoon.
Cook and stir onion in the same hot oil until translucent; add garlic and cook until fragrant, about 1 minute. Stir in diced tomatoes and tomato paste; cook until fully incorporated and hot, about 1 minute.
Stir water, beef, cabbage, carrots, parsley, salt, and black pepper into tomato mixture; bring to a boil. Add potatoes and cassava, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
Transfer vegetables and meat with a slotted spoon to a large bowl. Measure liquid in the pot, adding water as necessary to make 6 cups of liquid. Return 6 cups liquid to the pot, add rice, and bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 20 to 25 minutes.
Spoon rice onto a platter and top with meat and vegetables.

Nutrition Facts : Calories 833.9 calories, Carbohydrate 160.8 g, Cholesterol 29.9 mg, Fat 10.1 g, Fiber 16.7 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 866.6 mg, Sugar 15.3 g

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