We finished out week 9 of our global recipe adventure with Ivory Coast or Cote d’Ivoire. West African cuisine relies heavily on cassava flour, sweet potatoes, ground nuts (peanuts), chicken, fish and stewed vegetables. This recipe is enjoyed throughout West Africa, under the name of “Riz au Gras” or “Jollof Rice”. Riz au gras means “fatty rice”. It can be made with chicken or beef, depending on the country. Cote d’Ivoire’s traditional riz au gras is made with stewed beef, carrots, bell peppers, and a little bit of tomato sauce to give it’s famous red color. This dish a little spicy if you choose to add chili pepper like we did. It’s delicious and definitely worth making!
Riz au Gras
2 cloves of garlic, minced
1 small onion, chopped
1 small red bell pepper, chopped
1 medium to large carrot, chopped
500 grams beef stew meat chunks
1 cup of white rice (I used parboiled white rice)
4 cups water
1 chili pepper or red pepper flakes to taste
salt and pepper to taste
oregano to taste
1 bay leaf
1 cup of tomato sauce
3 tablespoons cooking oil (I used Olive Oil)
Heat oil in dutch oven (I used my cast iron dutch iron). Add onion and cook for three minutes, stirring frequently, add garlic and cook until fragrant (one minute). Add beef, season liberally with salt and pepper and brown on all sides, stirring to mix with onions and garlic. Add water and tomato sauce, a little more salt, pepper, oregano, chili pepper (if using) and bay leaf and bring to a boil. Once boiling, reduce to a simmer, cover and let meat simmer for 20-30 minutes.
Add rice, carrots, and pepper. Cook for 15-20 minutes until the rice is cooked, the water is absorbed and the vegetables are soft. Serve and enjoy!