Riz gras
Riz gras or riz au gras is a rice-based dish in Beninese, Burkinabé, Guinean, Ivorian, and Togolese cuisines, in West Africa.[1][2] It is also prepared 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 dish can be considered a variation of what is known as 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, and is usually served with the meat and chunks of vegetables presented atop the rice.[1] Additional ingredients used include tomatoes, eggplant, bell peppers, carrots, cabbage, onion, garlic, meat or vegetable stock, oil and salt.[1]
Gallery
[edit]-
Riz gras -
Riz gras with beef -
Riz gras with chicken and vegetables -
Riz gras in Guinea
See also
[edit]References
[edit]- ^ a b c d e 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 French). 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
[edit]
Media related to Riz gras at Wikimedia Commons
 | This African cuisine–related article is a stub. You can help Wikipedia by expanding it. |