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Riz gras or riz au gras is a rice-based dish in Beninese, Burkinabé, Guinean, Ivorian, and Togolese cuisines, in West Africa. It is also prepared in other African countries, such as Senegal, where it is called tiebou djen and is prepared with significant amounts of fish and meat. This dish can be considered a variation of what is known as jollof rice in English-speaking West Africa.

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

Gallery

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

See also

• List of rice dishes
• Sindhi biryani

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.

External links

• Media related to Riz gras at Wikimedia Commons

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• Beninese cuisine
• Burkinabe cuisine
• Guinean cuisine
• Ivorian cuisine
• Meat and rice dishes
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• Senegalese cuisine
• Togolese cuisine
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