Riz Gras (meaning “fat rice” in French) is a beloved dish from Guinea and across much of West Africa, known for its rich, savory flavors and vibrant presentation. The dish is typically made by simmering rice with a flavorful tomato-based sauce infused with onions, garlic, ginger, chili peppers, and a blend of local spices.
It’s often cooked with meat such as chicken, beef, or goat, and sometimes enriched with vegetables like carrots, cabbage, or eggplant for added depth.
What sets Riz Gras apart is the way the rice absorbs the deeply seasoned sauce during cooking, resulting in every grain being coated in flavor.
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How to Make Guinean Riz Gras: A Spiced West African Rice Dish
Description
Riz Gras (meaning “fat rice” in French) is a beloved dish from Guinea and across much of West Africa, known for its rich, savory flavors and vibrant presentation. The dish is typically made by simmering rice with a flavorful tomato-based sauce infused with onions, garlic, ginger, chili peppers, and a blend of local spices.
Background and Origin
Riz gras is a celebratory dish often prepared for special gatherings, community events, and family occasions in Guinea.
Its origins can be traced to the cultural exchanges between West African communities during the pre-colonial and colonial periods, as well as French influence during the time Guinea was part of French West Africa. The concept of cooking rice in a rich, oily sauce became a hallmark of festive cooking throughout the Sahel and coastal West Africa.
Today, Riz Gras remains a unifying meal — served on shared platters, encouraging family and friends to gather around and enjoy food as a collective experience. It’s a dish that reflects Guinea’s agricultural wealth, blending local produce with historical culinary traditions that have stood the test of time.
Ingredients
For the green seasoning
Instructions
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How to Prepare Riz Gras
- Combine the ingredients for the green seasoning and blend.
- Season the meat with sliced onions, garlic powder, black pepper, salt, beef bouillon, and 1 tablespoon of green seasoning. Add a tablespoon of mustard and mix, and allow the meat to marinate with the ingredients for an hour or more.
- In a big cooking pot, put the oil on medium heat. Add in your meat and fry until golden brown.
- Once the meat is brown, add two cups of water to the pot, stir, and allow it to boil.
- Wash and soak the rice in water for 15 minutes.
- Once the meat is cooked, add the sliced onions to the pot. Once the onion is sauteed, add the tomatoes, carrots, and then the rest of the green seasoning. Stir-fry for about 5 minutes.
- Add 3 cups of water and a tablespoon of garlic powder, black pepper, and bouillon powder.
- Add the bay leaves, chopped potatoes, and cabbage. Cover the pot and let it cook for 10 minutes.
- Then, rinse the water from the rice, and apply pressure with your hand to break the rice into pieces as though they’re broken rice. If you have broken rice, there’s no need to break it again.
- Take out the potatoes and cabbage from the pot and set aside.
- If there is too much sauce in the pot, scoop some aside before adding the rice. Put the heat on low, cover the pot, and allow the rice to steam or cook for 25 minutes. You can stir at a point.
- Serve the riz gras and garnish with the potatoes and cabbage.
- Enjoy!
Video Credit: Dash of Dalinda–YouTube
Note
Tips for Preparing Riz Gras
- Add more vegetables as desired.
- It’s best to use broken rice in preparing riz gras.
- You can use aluminum foil to cover the rice so it can cook faster.
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Every spoonful of riz gras carries the warmth of shared meals, the vibrancy of West African flavors, and the deep-rooted traditions passed down through generations.
Enjoy riz gras at a festive gathering or as a hearty family dinner, along with its flavorful invitation to experience the heart of Guinean hospitality.
Happy cooking!
