Burkinabé Riz au Gras is a traditional Burkinabe recipe (from Burkina Faso) for a classic one-pot dish of meat, rice, carrots and cabbage cooked in a tomato base. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Burkinabé Riz au Gras.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Riz au Gras is a dish served in many West African countries. This is the Burkinabe version of the dish. It is often considered as the National Dish of Burkina Faso. It is often served at festivals and celebrations, particularly baptisms.
Ingredients:
600g meat (chicken, lamb or beef) cut into small pieces
400g rice
1 onion
2 large, ripe, tomatoes, finely chopped
3 carrots (or a piece of squash), finely chopped
1/4 cabbage, finely chopped
3 garlic cloves
1 stock cube or Maggi cube
oil for frying
salt and freshly-ground black pepper, to taste
Method:
Soak the rice in a large bowl to remove the starch and drain in a colander.
Heat the oil in a wok, add the meat and fry until well browned all over. Add the chopped tomatoes, garlic and crumbled Maggi cube with 60ml water. Season to taste with salt and black pepper, bring to a simmer and cook for 5 minutes.
Now add the chopped carrots and cabbage then pour in 750ml water. Bring to a boil then stir in the rice. Reduce to a simmer, cover and cook for about 20 minutes or until the rice is tender and the mixture is almost dry.
