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] In English-speaking West Africa, the dish is called Jollof rice.

Riz gras in Côte d'Ivoire

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]

  • Riz gras
    Riz gras
  • Riz gras with beef
    Riz gras with beef
  • Riz gras with chicken and vegetables
    Riz gras with chicken and vegetables
  • Riz gras in Guinea
    Riz gras in Guinea

See also

References
  1. Albala, K. (2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. p. 28. ISBN 978-0-313-37627-6.
  2. 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.
  3. Trillo, R. (2008). The Rough Guide to West Africa. Rough Guides. p. pt817. ISBN 978-1-4053-8070-6.
  • Media related to Riz gras at Wikimedia Commons


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.