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Guinean Riz Gras

Name: Guinean Riz Gras
Total time: 70 min
Yield: Serves 4
Cuisine: Guinea
Ingredients: 400g Rice; 400g Beef Round; 2 Onion; 3 tbsp Tomato paste; 2 Tomato; 1 Carrot; 1/4 Cabbage; 2 cloves Garlic; 4 tbsp Vegetable Oil; 2 tsp Chicken bouillon; 1 tsp Salt; 800ml Water

Rice

⏱ 70 min

👥 Serves 4

Difficulty ⭐⭐

Rice cooked in a tomato and meat broth — Guinea's celebration rice.

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📖 The Story Behind This Dish

Riz gras means 'oily rice' in French; in Guinea it's made in big pots for weddings and religious holidays. Beef or chicken is stewed with tomato and onion, and the rice is cooked in that broth. It's served on big platters topped with vegetables like carrots and cabbage.

🌆 Where it's eaten: On a festive day in a Guinean courtyard, red-tinted rice is scooped from a big pot onto platters, topped with meat and vegetables, as family and guests gather around.

🥕 Ingredients (serves 4)

Rice 400g
Beef Round 400g
Onion 2
Tomato paste 3 tbsp
Tomato 2
Carrot 1
Cabbage 1/4
Garlic 2 cloves
Vegetable Oil 4 tbsp
Chicken bouillon 2 tsp
Salt 1 tsp
Water 800ml

👩‍🍳 Instructions

Rinse the rice and drain.
Heat oil in a pot, brown the bite-size beef, then sauté the chopped onion and garlic.
Add the tomato paste and chopped tomatoes and sauté 5 minutes, then add the water and stock powder.
Add the carrots and cabbage cut large, simmer 20 minutes, and remove the meat and vegetables.
Add the rice and salt to the broth, cover, cook on low for 20 minutes, and serve topped with the meat and vegetables.

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