Riz grasorriz au gras is a rice-based dish in Beninese, Burkinabé, Guinean, Ivorian, and Togolese cuisines, in West Africa.[1][2] It is also prepared in other African countries, such as Senegal, where it is called tiebou djen and is prepared with significant amounts of fish and meat.[3][1] This dish can be considered a variation of what is known as Jollof riceinEnglish-speaking West Africa.
Riz gras is often served at parties in urban areas of Burkina Faso.[1] Riz gras is prepared with significant amounts of meat and vegetables, and is usually served with the meat and chunks of vegetables presented atop the rice.[1] Additional ingredients used include tomatoes, eggplant, bell peppers, carrots, cabbage, onion, garlic, meat or vegetable stock, oil and salt.[1]
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