Riz Gras (Malian Rice with Meat and Vegetables)
Photo: Mandanye, CC BY-SA 4.0, via Wikimedia Commons
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The Tale of Riz Gras (Malian Rice with Meat and Vegetables)
Story updated
Riz gras, 'fat rice' cooked richly in oil with meat and vegetables, is West Africa's answer to jollof, believed to have spread from the Senegambia region outward. In Mali it goes by the names nsamé or zaamé, reflecting how the one-pot rice tradition took on local identities as it traveled across French-speaking West Africa.
Ingredients
Scale:· 8 servings
- 4 cups rice, washed
- 2 lbs beef or lamb, cut into chunks
- 4 tomatoes, blended
- 2 red bell peppers, blended
- 1 onion, chopped
- 1/2 cup vegetable oil
- 3 tbsp tomato paste
- 1 cabbage wedge and 2 carrots, chopped
- 4 cups water or beef stock
Instructions
- 1Brown the meat with onion in oil in a large pot.
- 2Add tomato paste and cook 3-4 minutes, then stir in the blended tomato-pepper mixture.
- 3Simmer the sauce 15-20 minutes until thickened and the oil separates on top.
- 4Add water, cabbage, and carrots and simmer 15 minutes until the vegetables soften.
- 5Remove vegetables and meat, stir the rice into the sauce, cover, and cook on low heat 25-30 minutes until tender.
- 6Serve the rice topped with the meat and vegetables.
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