Riz au Gras
('Fat Rice') Recipe
Origin: Benin Period: Traditional
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Ingredients
500g rice
500g meat (either chicken portions or cubed meat)
1 Maggi (or stock) cube
3 garlic cloves
2 Scotch Bonnet chillies
1/2 onion, finely chopped
4 tomatoes, chopped
4 tbsp tomato purée
oil for frying
salt and black pepper, to taste
Riz au Gras
('Fat Rice') Preparation:
Method:Add the chillies, garlic and onion to a pestle and mortar and pound to a paste. Add the tomatoes and pound to mix into the paste. Place the meat in a large metal casserole.
Add 125ml oil to a large pan and spoon the chilli and tomato paste into this. Use a little water to wash the mortar and add this to the pot along with the meat. Bring to a simmer and cook for 15 minutes.
Place the pan containing the oil and chilli paste on the fire and cook for 8 minutes. Transfer the meat to this pan and stir-in the tomato purée. Add 1l water and the Maggi cube. Stir to mix then add the rice (well washed). Reduce to a simmer, cover and cook for 15 minutes. Check the water, reduce to a very gentle simmer and continue cooking, covered, for a further 10 minutes (all the water should have been absorbed).
Serve immediately.
Read: Recipe Articles and Reviews
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More African recipes... More West African recipes... More main course recipes... More Traditional recipes... More Rice recipes... More recipes for Stews... More recipes for Meat... More recipes using Chillies... More recipes for Carbohydrate Staples...
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Other recipes with rice and meat as primary ingredients:
Venison Collops
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