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Riz gras

Riz gras

Riz gras is a meat- and rice-based dish in Burkinabé cuisine, the cuisine of Burkina Faso, Africa. It is also prepared in other African countries, such as Senegal and Guinea. It originated from the dish tiebou djen, a rice dish in Senegalese cuisine that is prepared with significant amounts of fish and meat. The dish is a hearty one-pot meat with beef, rice and vegetable stew.

Riz gras is often served at parties in urban areas of Burkina Faso. This popular dish is also served in restaurants and at many cultural celebrations in West African countries.  Riz gras is prepared with significant amounts of meat and vegetables, and is usually served atop rice. Additional ingredients used include tomatoes, eggplant, bell peppers, carrots, cabbage, onion, garlic, meat or vegetable stock, oil and salt.

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