Holidays & Special Occasions
Riz au Gras de Fête
Ingredients
- - 500 g (2 1/2 cups) long-grain rice, rinsed
- - 600 g (1.3 lb) mixed beef and chicken, cut into pieces
- - 5 tomatoes, blended
- - 2 red bell peppers, blended
- - 2 carrots, diced
- - 150 g (1 cup) green beans, trimmed and halved
- - 1 onion, chopped
- - 4 tbsp tomato paste
- - 4 tbsp vegetable oil
- - 3 cloves garlic, minced
- - 1 tsp curry powder
- - 2 bay leaves
- - 1 litre (4 cups) beef or chicken stock
- - 1 1/2 tsp salt, or to taste
Method
- Season the meat with a little salt, then brown in 2 tbsp oil in a large pot in batches until golden. Set aside.
- In the same pot, add remaining oil and sauté the onion and garlic until soft.
- Stir in the tomato paste and curry powder, cooking for 2 minutes to deepen the flavour.
- Add the blended tomatoes and peppers, and simmer for 15 minutes until thickened.
- Return the meat to the pot along with the bay leaves and stock. Cover and simmer for 30 minutes until the meat is tender.
- Add the carrots and green beans, and simmer for a further 5 minutes.
- Remove the meat and vegetables temporarily, stir the rinsed rice into the pot, cover, and cook on low heat for 20-25 minutes until tender.
- Return the meat and vegetables to the pot, gently folding through the rice, and warm for 5 minutes before serving.
Introduction: An elevated, vegetable-laden version of everyday riz gras, this festival rendition is prepared for large family
celebrations and community events, packed with extra meat, colourful vegetables and warming spices to
feed a crowd.
Cultural Background: An elevated, vegetable-laden version of everyday riz gras, this festival rendition is prepared for large family
celebrations and community events, packed with extra meat, colourful vegetables and warming spices to
feed a crowd.
Tips: Cut the vegetables into similar-sized pieces so they cook evenly and stay vibrant rather than turning mushy.
Variations: Add whole boiled eggs, halved, as a garnish for an extra-festive presentation at weddings and christenings.
Vegetarian/Vegan: Replace meat and stock with mixed vegetables, chickpeas and vegetable stock; add extra carrots and green
beans for heartiness.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat in a covered pan with a splash of water over low heat, stirring gently to avoid breaking the rice.
Nutrition: Approx. 520 kcal, 30g protein, 18g fat, 60g carbohydrates per serving.
FAQs:
Q: Can I prepare this a day ahead for a party?
A: Yes, it reheats very well and is a common make-ahead dish for large Beninese celebrations.
Q: What other vegetables can I add?
A: Diced potatoes or peas are common additions, mirroring festive versions of jollof rice across West Africa.