Riz Gras de Fête (Festive Togolese Jollof-Style Rice)
The Quirky Foodster Team
Ingredients
- Long-grain rice, rinsed — 700 g (3½ cups)
- Chicken or beef, cut into pieces — 1 kg (2.2 lb)
- Tomatoes, chopped — 6
- Tomato paste — 60 g (¼ cup)
- Onion, chopped — 2
- Garlic, minced — 5 cloves
- Fresh ginger, minced — 10 g (2 tsp)
- Scotch bonnet peppers — 2
- Vegetable oil — 90 ml (6 tbsp)
- Bay leaves — 2
- Fresh thyme — 4 sprigs
- Chicken or beef stock — 750 ml (3 cups)
- Mixed vegetables (carrot, green beans, cabbage), chopped — 300 g (10.5 oz)
- Salt, — to taste
Method
- Season the meat with salt and half the garlic; brown in half the oil in a large heavy pot over medium heat, about 10 minutes. Remove and set aside, leaving the drippings in the pot.
- Blend tomatoes, one onion, remaining garlic, ginger, and scotch bonnet peppers into a smooth puree.
- Heat the remaining oil in the same pot, add the second chopped onion, and cook 4 minutes. Pour in the tomato-pepper puree and tomato paste, and cook over medium heat for 15–20 minutes, stirring occasionally, until the sauce has darkened and reduced significantly (the classic “stew base” stage).
- Return the browned meat to the pot along with bay leaves and thyme. Add stock, cover, and simmer 30–35 minutes until the meat is tender (internal temperature at least 74°C/165°F for chicken).
- Stir in the rinsed rice and mixed vegetables, ensuring the rice is submerged in liquid, adding a little extra water or stock if needed to just cover.
- Cover tightly and simmer over low heat for 25–30 minutes without stirring, until the rice is tender and the liquid is fully absorbed.
- Remove bay leaves, fluff the rice gently with a fork, and season with salt to taste. Serve hot as the centerpiece of a festive spread.
Introduction: Riz gras de fête is Togo’s festive one-pot rice dish, richly spiced and cooked in a deeply flavoured tomato-pepper base with meat or chicken.
Cultural Background: Riz gras de fête is Togo’s festive one-pot rice dish, richly spiced and cooked in a deeply flavoured tomato-pepper base with meat or chicken. Prepared in large quantities for weddings, baptisms, and national holidays, it’s a centerpiece dish meant for generous sharing among family and community.
Tips: Cooking the tomato-pepper base down until noticeably darkened and thickened before adding the rice is the key step for deep, well-developed festive flavour.
Variations: Smoked fish or dried shrimp can be added for a coastalstyle version, alongside or instead of the meat.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.
Reheating: Reheat covered on the stovetop over low heat or in the microwave, adding a splash of water and stirring gently to loosen.
FAQs:
Q: Is riz gras the same as jollof rice?
A: It shares the same tomatobased one-pot rice tradition found across West Africa, with Togo’s version reflecting local seasoning and proportions.
Q: Can I make riz gras vegetarian?
A: Yes, omit the meat, use vegetable stock, and add extra vegetables or chickpeas for protein.
Q: Why is my rice mushy?
A: Too much liquid or stirring during the final simmering stage are the most common causes — measure liquid carefully and keep the pot covered and undisturbed.
- Long-grain rice, rinsed — 700 g (3½ cups)
- Chicken or beef, cut into pieces — 1 kg (2.2 lb)
- Tomatoes, chopped — 6
- Tomato paste — 60 g (¼ cup)
- Onion, chopped — 2
- Garlic, minced — 5 cloves
- Fresh ginger, minced — 10 g (2 tsp)
- Scotch bonnet peppers — 2
- Vegetable oil — 90 ml (6 tbsp)
- Bay leaves — 2
- Fresh thyme — 4 sprigs
- Chicken or beef stock — 750 ml (3 cups)
- Mixed vegetables (carrot, green beans, cabbage), chopped — 300 g (10.5 oz)
- Salt, — to taste
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