HOW TO MAKE RIZ GRAS / ZAMEH

Zameh
pinit

Riz Gras is a dish from West Africa, particularly popular in countries like  Ivory Coast,Burkina Faso,Senegal, Mali, and Guinea. It is sometime called  Zameh in Cote d’Ivoire, Burkina and Mali.It’s a flavorful rice dish cooked with meat (usually chicken, lamb, or beef etc ) and various vegetables like bell peppers, carrots, eggplants and onions etc . This is similar to  any one pan dish like paella, biryani, jambalaya ,jollof etc.This dish is seasoned with a blend of spices and can have a slightly spicy kick to it. The dish is typically serve in large quantity and shared amongst friends and families like most dish in West Africa. What I love about most African cuisine is that communal meals and sharing food is highly emphasized. 

PERFECT FOR GATHERING

Riz Gras are usually prepared in larger quantities, making them suitable for feeding a group of people. Like most dish in West Africa sharing food is an important social practice. Family members come together to enjoy a communal meal, fostering a sense of togetherness and connection.

ONE PAN DISH

Riz Gras is often serve as a one-pan dish. It make it easy to serve and share, allowing family members to help themselves and create their own portions.

 

HOW TO MAKE RIZ GRAS / ZAMEH

Description

Riz Gras is a dish from West Africa, particularly popular in countries like  Ivory Coast,Burkina Faso,Senegal, Mali, and Guinea. It is sometime called  Zameh in Cote d'Ivoire, Burkina and Mali.It's a flavorful rice dish cooked with meat (usually chicken, lamb, or beef etc ) and various vegetables like bell peppers, carrots, eggplants and onions etc . This is similar to  any one pan dish like paella, biryani, jambalaya ,jollof etc.This dish is seasoned with a blend of spices and can have a slightly spicy kick to it. The dish is typically serve in large quantity and shared amongst friends and families like most dish in West Africa. What I love about most African cuisine is that communal meals and sharing food is highly emphasized. 

Ingredients

MEATS (Turkey tail , Goat )

RICE

VEGETABLE

Instructions

  1. Seasoning meat and marinate

    Riz gras can be tailored in many ways. You can either cook everything in one pot or cook the meat separately. I use turkey tail and goat meat. The meat plays an important role in terms of flavors. The meat adds a rich and savory flavor to the dish, enhancing its overall taste profile. The juices from the meat can  be use to infuse into the rice and vegetables, contributing to the overall deliciousness. As always, if you have any  dietary restrictions or personal preferences, you can certainly explore vegetarian or plant-based versions of the dish that substitute meat with alternatives like  fish or simply omit it. Season the meat with the list of spice blend , adjust seasoning to liking. The amount of spice use on the meant varies on how much meat you have. 

  2. Boil Meat

    Add water to the meat and let it come to a boil. Cook the meat till desire tenderness. Boiling the  meat helps to tenderize tougher cuts, making them more palatable and easier to eat in the final dish.Boiling the meat also  make sure meat is cooked evenly, reducing the risk of the meat being  undercooked.

  3. Remove broth from meat

    Remove broth from meat. If you decide to make this a one pan dish , leave it as is and skip this step. Once the broth are remove , DO NOT throw away the broth. Keep aside  and add add oil  or air fry the meat. When adding the oil , keep in mind we are not deep frying about 2 or 3 tablespoon is needed. Because water was added to the meat and then remove it the might need a lil more season.If more seasoning is needed adjust to your liking .The meat is fry to give it a crispy outside while having a juicy inside. You can choose to add your vegetable like carrots and onions here . I like to cook them in a separate pan  to have a sense of control and make more presentable when plating.  So for the vegetable add about 2 tablespoon of the meat broth , and 1 tablespoon of oil  to the carrots , onions and olive . This is done to caramelize the onions , soften the carrots and infusing the  juices and fat from the meat broth. Taste and adjust to your liking; if more seasoning is needed add more seasoning , if not leave it as is. 

  4. Rice Broth

    I personally believe this is the most important part. In a pan add oil (you can add palm oil for extra flavor) , onions , green seasoning , and Adja seasoning. If you don't have Adja seasoning you can use any all purpose seasoning like jumbo , Maggie etc. We're going to sauté for a little and add the meat broth. Adding the meat broth adds  favors and meld the dish. It also helps to distribute the meat's taste throughout the dish, this enhance the overall taste of the dish and add richness to the dish.

  5. The Rice

    I prefer to use broken rice when making this dish. Broken rice is rinse and steam before adding to the broth. I usually use broken jasmine rice from the elephant brand  and I steam it in the microwave for 3-5 min. I have notice that broken rice cooks faster , absorb flavors more readily which allow  it to soak up the rich flavors of the broth and spices, and  it's a different texture than what I am use to, which I find enjoyable.

  6. Add Steam Rice

    Add steam rice to the broth. Depending on how much rice use , you will need to add more water during the cooking process seasoning accordingly.  Be careful not to over season the dish adjust the seasoning if necessary.

  7. Cooking the rice

    once everything is in the pot, stir and cover pot.Cook until the rice is tender and absorbed the flavors, about 20-25 minutes.

  8. Plate

    Once the rice is cooked and the flavors have melded, remove the pot from heat. Let it sit for a few minutes to allow the flavors to develop further. Add rice to plate, garnished with the carrots, onion, and olive  mix , add meat on top . Enjoy with friends and family

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