Riz gras

Riz gras, the French term for fatty rice, is the national dish of Burkina Faso, consisting of steamed rice, ketchup, and vegetables such as eggplant, carrots, onions, peppers, and garlic that are boiled together in thick rice. Stew and serve with a few strands of raw onion on top.

If meat is used in the dish, it will turn brown at the start of the cooking process. Peanut oil is used heavily in the production of riz gras, hence its name. While the dish isn't flashy, it's the perfect comfort food - protein, carbohydrates, and veggies all in one dish.

Fatty rice is not a type of rice but rather a term that denotes the amount of oil present in the dish, and there is a lot of oil used to make riz gras. Burkina Faso is an African country that is very prone to drought and famine, so the people survive on what they can grow themselves, consuming foods like rice, beans, and peanuts.

Ingredients:

2 habanero peppers
3 garlic cloves

1/2 onion, finely chopped
4 tomatoes, chopped
1/2 cup oil
1 lb beef or 1 lb chicken, cubed
4 tablespoons tomato paste
4 1/4 cups water
1 Maggi seasoning, cube (or chicken bouillon)
2 1/2 cups long-grain white rice
salt and pepper

Directions:

Place the habaneros, garlic, tomato, and onion in a food processor and blend until you have a smooth paste. Then, heat the oil over medium heat and pour the mixture into the pan. Cook for 8 minutes, then remove from heat and set aside.

Use a little water (about 1/2 to 1 cup) to rinse the blender, then place the water in a separate pot along with the meat. Bring the meat and water to a boil and then reduce the heat to low. Simmer for 15 minutes.

Put the meat in the pan with the mixture. Add ketchup, water, and Maggi cubes. Stir.

Wash the rice until the water is clear. Then put it in a pot to boil. Reduce heat, cover, and let simmer for 15 minutes. Check it, then cook for another 10 minutes or until the water has been absorbed.
Garnish with thinly sliced onion.