Name: Riz au gras (Fatty rice)- Côte d’Ivoire style
Eaten in: West Africa
Foodie: Linda
Nigeria, Ghana, Benin, Togo, Senegal, Côte d’Ivoire…etc, many West African countries have their own version of this traditional rice dish. Although similar in concept (rice cooked in a tomato base), they are different enough to warrant their own postings. The Ivorian recipe was a favorite of a friend of mine from … Singapore. It is light but packed with flavors, and is a complete meal with starch, proteins and veggies. Once you master the basic recipe, you can turn one into a multitude by changing the type of meat added to the stew.
Riz au gras (Fatty rice)- Côte d’Ivoire style
Print recipe
| Serves | 2 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
Ingredients
- 1/2lb stew beef in cubes
- 1/2 cup medium peeled shrimp
- 1 cup rice (1 American cup = ~ 200g)
- 1 cup tomato sauce
- 1/4 cup sliced carrots
- 1/4 cup finely chopped onion
- 1 clove Garlic (minced)
- Optional vegetables: 1/4 of a cabbage, 1/2 cup of cubed squash
- 4 cups water
- 2 tablespoons oil
- salt, pepper, herbs to taste
- scotch bonnet chili ((optional for flavor))
Directions
| 1. | Heat the oil in a heavy pan. Add the onion and the garlic. |
| 2. | When fragrant, toss the meat already seasoned to taste with salt and pepper. Brown for a few minutes |
| 3. | Add in the 4 cups of water and bring to a boil |
| 4. | When the water is boiling, season to taste with salt, pepper and herbs, then add the tomato sauce |
| 5. | Let the stew boil and reduce for 20 minutes until you have a little about 3 cups of liquid in the pan (you can see the marks on the side of the pan) then add the shrimps, the vegetables and the rice |
| 6. | Bring to a boil at medium heat then reduce the heat to low, cover and let cook until all the water is absorbed and the rice fully cooked. |
The only Fat Rice recipe that I could read. I have a clay cooker that I would love to use
to make this rice. Do you have any suggestions.
Thank You,
Carolyn
Hi Carolyn,
I have used a rice cooker to make this recipe before (starting on the stove with a regular pot, then transferring over), but I have never used a clay cooker. What do you usually make in that dish?
Would like to use my clay pot to cook this. I’ve read that in other countries they use a
clay type pot. Any suggestions? Thank you,
Hi Carolyn,
Thanks for your comments. In West Africa, and in Cote d’Ivoire, people usually use heavy stone pots to make the “fat rice” dish. The rice that ends up stuck at the bottom of the pot is flavorful and crunchy and considered a delicacy by many.