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Riz Gras du Burkinabé (Burkina Faso Fat Rice)
Riz Gras du Burkina Faso (Burkina Faso Fat Rice) is a traditional Burkinabe (from Burkina Faso) recipe for a classic one-pot dish of meat, rice and vegetables cooked in a tomato base. The full recipe is presented here and I hope you enjoy this classic Comorian version of: Burkina Faso Fat Rice (Riz Gras du Burkina Faso).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Vegetable RecipesBurkina-faso Recipes
Versions of this dish are known throughout West Africa and you can find this dish in one form or other all the way from Senegal to the borders of the Congo. This is the traditional Burkinabé (Burkina Faso) version of the dish.
Ingredients:
750g meat (typically sheep [mutton] or goat), cubed
2 onions, peeled and finely chopped
4 tomatoes, coarsely chopped
1/2 cabbage, shredded
6 carrots, scrapped and chopped
350g rice
1 Maggi chicken cube (or chicken bouillon cube)
2 tbsp tomato purée
750ml water
salt and ground garlic, to taste
vegetable oil, for frying
Method:
Wash the rice well, drain in a colander and set aside.
Heat about 4 tbsp oil in a large cooking pot. Add the onions and tomato pieces and fry for about 4 minutes or until tender.
In a bowl, dilute the tomato purée and Maggi cube with a little hot water then add to the pot with the carrot and cabbage. Pour in the 750ml water and bring to the boil. As soon as the liquid starts to boil, stir in the rice.
Bring to a simmer, cover the pot and cook gently for about 30 minutes, or until the meat and the rice is tender and the liquid has almost all been absorbed.
Stir the ingredients to mix then turn out onto a serving tray. Serve immediately.
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