Holidays & Special Occasions
Riz au Gras de Fête (Festive Jollof-Style Rice)
Ingredients
- - 600 g (3 cups) long-grain rice
- - 800 g (1.75 lb) chicken pieces, bone-in
- - 4 tbsp vegetable oil
- - 2 onions, chopped
- - 4 cloves garlic, minced
- - 1 tbsp fresh ginger, grated
- - 500 g (1 lb) tomatoes, blended
- - 3 tbsp tomato paste
- - 2 stock cubes
- - 1 tsp curry powder
- - 1 tsp thyme
- - 2 bay leaves
- - 1 litre (4 cups) water or chicken stock
- - 2 carrots, diced
- - 150 g (1 cup) green peas
- - 1 tsp salt, or to taste
Method
- Heat the oil in a very large pot and brown the chicken pieces on all sides, about 8 minutes, then remove and set aside.
- In the same pot, cook the onions, garlic, and ginger until fragrant and softened, about 5 minutes.
- Stir in the tomato paste and cook for 2 minutes, then add the blended tomatoes and cook for 8-10 minutes until reduced and deep red.
- Add the stock cubes, curry powder, thyme, bay leaves, and salt, then pour in the water or stock.
- Return the chicken to the pot, cover, and simmer for 30 minutes until tender.
- Remove the chicken and set aside; measure the remaining liquid and top up to 900 ml with water if needed.
- Stir the rice into the liquid, cover, and cook over low heat for 20-25 minutes, until tender and the liquid is absorbed.
- In the last 10 minutes of cooking, add the carrots and peas on top of the rice to steam through.
- Fluff the rice, fold in the reserved chicken, and serve hot to a crowd.
Introduction: A grander, more generously spiced version of everyday riz gras, this festive rice dish appears at weddings, baptisms, and national celebrations across Burkina Faso, often cooked in enormous pots to feed dozens of guests.
Cultural Background: A grander, more generously spiced version of everyday riz gras, this festive rice dish appears at weddings, baptisms, and national celebrations across Burkina Faso, often cooked in enormous pots to feed dozens of guests. Its vivid colour and rich aroma make it a centrepiece of any Burkinabe celebration table.
Tips: Cooking the rice in well-seasoned, reduced tomato liquid is the secret to its deep colour and flavour. This recipe scales up easily for large gatherings; simply increase quantities proportionally, keeping the same rice-to-liquid ratio.
Variations: Add fried plantain slices as a garnish for a festive presentation. Use goat meat or a mix of chicken and beef for a more elaborate version. For a vegetarian version, omit the chicken, use vegetable stock, and add extra vegetables and chickpeas for substance.
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 gently to avoid breaking the rice.
Nutrition: Approx. 520 kcal, 30 g protein, 60 g carbohydrate, 18 g fat per serving (based on 8 servings).
FAQs:
Q: Can this be made a day ahead for a party?
A: Yes, it reheats well; store covered in the fridge and reheat gently with a little extra liquid before serving.
Q: Why is festive riz au gras different from everyday riz gras?
A: The festive version typically uses more spices, a richer tomato base, and larger quantities of meat to suit a celebratory occasion.