Lunches
Riz Gras (Burkinabe Rice with Meat and Vegetables)
Ingredients
- - 500 g (1 lb) beef, cubed
- - 400 g (2 cups) long-grain rice
- - 3 tbsp vegetable oil
- - 1 large onion, chopped
- - 3 cloves garlic, minced
- - 400 g (14 oz) canned tomatoes, chopped
- - 2 tbsp tomato paste
- - 1 carrot, diced
- - 1 small cabbage wedge, shredded
- - 1 aubergine, diced
- - 1 stock cube
- - 750 ml (3 cups) water or beef stock
- - 1 tsp salt, or to taste
- - 1/2 tsp black pepper
- - 1 Scotch bonnet chilli, whole (optional, for heat)
Method
- Heat the oil in a large pot over medium-high heat and brown the beef cubes on all sides, about 6-8 minutes.
- Add the onion and garlic and cook until softened and fragrant, about 4 minutes.
- Stir in the tomato paste and cook for 2 minutes, then add the chopped tomatoes.
- Add the stock cube, salt, pepper, and whole chilli if using, then pour in the water or stock.
- Cover and simmer for 40 minutes, until the beef is tender.
- Add the carrot, cabbage, and aubergine, and simmer for a further 10 minutes.
- Remove the vegetables and beef with a slotted spoon and set aside, keeping the cooking liquid in the pot.
- Measure the remaining liquid; top up with water if needed to reach 700 ml, then stir in the rice.
- Cover and cook over low heat for 18-20 minutes, until the rice is tender and the liquid is absorbed.
- Return the beef and vegetables to the pot, gently fold through, and serve hot.
Introduction: Riz gras, meaning 'fatty rice', is one of the most widely eaten lunch dishes across Burkina Faso, cooked in a single pot with meat, tomato, and vegetables until the rice absorbs all the savoury flavour.
Cultural Background: Riz gras, meaning 'fatty rice', is one of the most widely eaten lunch dishes across Burkina Faso, cooked in a single pot with meat, tomato, and vegetables until the rice absorbs all the savoury flavour. It is a dish of Sahelian trade routes, sharing roots with similar one-pot rice dishes found across West Africa, and is a common sight at family lunch tables and roadside cafeterias (maquis).
Tips: Keep the chilli whole rather than chopped so guests can control the heat themselves. Toasting the tomato paste briefly before adding liquid deepens the flavour considerably.
Variations: Riz gras au poulet: replace the beef with bone-in chicken pieces for a lighter version. Add green beans or peas along with the other vegetables for extra colour and texture. For a vegetarian version, omit the beef, use vegetable stock, and add extra aubergine and chickpeas for protein.
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.
Nutrition: Approx. 480 kcal, 28 g protein, 55 g carbohydrate, 16 g fat per serving (based on 6 servings).
FAQs:
Q: Can I use chicken stock instead of beef stock?
A: Yes, though beef stock gives a richer, more traditional depth of flavour.
Q: What rice works best?
A: A good-quality long-grain rice holds its shape well; avoid short-grain varieties which turn sticky.