Nigerien Riz au Gras
The Quirky Foodster Team
Ingredients
- Rice — 370 g (13 oz)
- Beef, cut into chunks — 400 g (14 oz)
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, sliced — 1
- Small cabbage wedge, chopped — 1
- Vegetable oil — 2 tbsp
- Bouillon cube — 1
- Water — 720 ml (24 fl oz)
- Salt and pepper — to taste
Method
- Heat the oil in a large pot and brown the beef chunks on all sides.
- Add the onion and garlic, cooking until softened.
- Stir in the tomato paste and chopped tomatoes, cooking for 5 minutes until it darkens slightly.
- Add the carrot, cabbage, bouillon cube and water, then bring to a boil.
- Cover and simmer for 30 minutes until the meat is tender.
- Stir in the rice, adding more water if needed to just cover it, and season with salt and pepper.
- Cover and cook over low heat for 20 minutes until the rice is tender and has absorbed the sauce.
Introduction: A rich tomato-based rice dish cooked with meat and vegetables in one pot, a hearty midday staple across Niger.
Cultural Background: Riz au gras ('rice with fat') is cooked across much of the western Sahel, and in Niger it's a common family lunch, often made with beef or mutton and shared from a single large communal dish.
Tips: Brown the meat well at the start — this builds the deep base flavour for the whole dish. Check the rice near the end and add a splash more water if it looks too dry before it's fully cooked.
Variations: Use mutton or chicken in place of beef. Add diced eggplant or pumpkin 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, stirring occasionally, until hot throughout.
FAQs:
Q: Can I make riz au gras vegetarian?
A: Yes, omit the meat and use vegetable bouillon, adding extra vegetables for heartiness.
Q: Why is it called 'rice with fat'?
A: The name refers to the richness from the oil and meat drippings that flavour the rice.
- Rice — 370 g (13 oz)
- Beef, cut into chunks — 400 g (14 oz)
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, sliced — 1
- Small cabbage wedge, chopped — 1
- Vegetable oil — 2 tbsp
- Bouillon cube — 1
- Water — 720 ml (24 fl oz)
- Salt and pepper — to taste
Please log in to leave a comment.