World Cuisines

Riz Gras (Mali)

Mali

The festive spiced rice of Mali: rice simmered in a fragrant tomato-meat broth (yassa's cousin), crowned with chicken and vegetables for weddings and Fridays. Ingredients: rice, chicken or beef, tomatoes, onions, carrots, cabbage, parsley, garlic, mustard, lemon, chiles, oil.

What it is

The festive spiced rice of Mali: rice simmered in a fragrant tomato-meat broth (yassa's cousin), crowned with chicken and vegetables for weddings and Fridays. Ingredients: rice, chicken or beef, tomatoes, onions, carrots, cabbage, parsley, garlic, mustard, lemon, chiles, oil. Recipe: 1) Brown the meat; set aside. 2) Build a tomato-onion broth; add vegetables. 3) Cook rice in the broth. 4) Arrange meat and vegetables over the rice. Serve: on a shared platter at celebrations. Flavor: tomato-deep, herby, generous. History: riz gras ('fat rice') spans francophone West Africa's party tables; Mali's version rides the same currents as its thiebou cousins. See also: Tigadegena (Peanut Stew), Tô.

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