Riz gras

Riz gras or riz 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 rice in English-speaking West Africa.

Alternative namesRiz au gras

Place of originBurkina Faso, West Africa

Serving temperatureHot

Main ingredientsRice, meat, vegetables

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Riz gras

A serving of riz gras in Côte d'Ivoire
Alternative names	Riz au gras
Place of origin	Burkina Faso, West Africa
Serving temperature	Hot
Main ingredients	Rice, meat, vegetables
Similar dishes	Ceebu jën, Jollof rice
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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]