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Guinean Rice with Meat and Vegetables

The Quirky Foodster Team

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Ingredients

  • 500 g (1 lb) beef, cubed
  • 400 g (2 cups) long-grain rice
  • 60 g (4 tbsp) tomato paste
  • 45 ml (3 tbsp) palm oil
  • 150 g (1 large) onion, chopped
  • 150 g (2 medium) carrots, sliced
  • 150 g (2 cups) cabbage, shredded
  • 10 g (3 cloves) garlic, minced
  • 1 whole (1 whole) scotch bonnet pepper
  • 600 ml (2.5 cups) beef stock
  • 5g (1 tsp) salt

Method

  1. Season beef with salt and brown it in palm oil over medium-high heat, then set aside.
  2. In the same pot, saute onion and garlic until fragrant.
  3. Stir in tomato paste and cook for 3-4 minutes until it darkens slightly.
  4. Return the beef to the pot, add stock and the whole scotch bonnet, and simmer covered for 30 minutes.
  5. Add carrots and cabbage and cook for 10 more minutes until tender.
  6. Remove the beef and vegetables, add rice to the remaining sauce, top up liquid if needed, and cook covered on low heat for 20 minutes.
  7. Fluff the rice and serve topped with the beef and vegetables.

Introduction: Riz Gras, literally 'fat rice', is a one-pot family meal found across Guinea, cooked in a rich tomato and palm-oil base with whatever meat and vegetables are on hand.

Cultural Background: Riz Gras, literally 'fat rice', is a one-pot family meal found across Guinea, cooked in a rich tomato and palm-oil base with whatever meat and vegetables are on hand. It is the everyday counterpart to more festive rice dishes, often served at midday for workers returning from the fields.

Tips: Keep the scotch bonnet whole to add flavour without excess heat, removing before serving. Use a heavy-bottomed pot to prevent the rice from scorching.

Variations: Substitute chicken or smoked fish for the beef. Add green beans or eggplant for extra vegetables.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a covered pan over low heat with a splash of water to loosen the rice.

Nutrition: Calories: 520 kcal | Protein: 28 g | Carbs: 58 g | Fat: 18 g | Fibre: 4 g

FAQs:

Q: Can I make this vegetarian?

A: Yes, omit the beef and stock, replacing with vegetable stock and extra vegetables or mushrooms.

Q: What rice works best?

A: A long-grain rice that stays separate, such as parboiled rice, gives the best texture.

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