Riz gras

Riz gras is a meat- and rice-based dish in Burkinabé cuisine,[1][2] the cuisine of Burkina Faso, Africa. It is also prepared in other African countries, such as Senegal[3] and Guinea. It originated from the dish tiebou djen, a rice dish in Senegalese cuisine that is prepared with significant amounts of fish and meat.[1]

Riz gras in Côte d'Ivoire

Riz gras is often served at parties in urban areas of Burkina Faso.[1] Riz gras is prepared with significant amounts of meat and vegetables, and is usually served atop rice.[1] Additional ingredients used include tomatoes, eggplant, bell peppers, carrots, cabbage, onion, garlic, meat or vegetable stock, oil and salt.[1]

  • Riz gras
  • Riz gras with beef
  • Riz gras with chicken and vegetables
  • Riz gras in Guinea

See also

References
  1. Albala, K. (2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. p. 28. ISBN 978-0-313-37627-6.
  2. Auzias, D.; Labourdette, J.P. (2013). Burkina-Faso 2014-2015 Petit Futé (avec cartes, photos + avis des lecteurs). Country Guides (in French). Petit Futé. p. 95. ISBN 978-2-7469-6947-6.
  3. Trillo, R. (2008). The Rough Guide to West Africa. Rough Guides. p. pt817. ISBN 978-1-4053-8070-6.
  • Media related to Riz gras at Wikimedia Commons
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