We’re heading into the last two countries starting with the letter B. Both are in Africa and both sadly suffer from quite a good deal of poverty. The food we’re going to make is quite hearty and filling and we are fortunate enough to include it as part of a cultural cooking project, while some can only eat these dishes when they have the means.
Our first country is Burkina Faso which is in West Africa and has much French influence, as is evidenced in the name of its national dish – Riz Gras (or Fat Rice).
THE PLACE AND ITS CUISINE
Burkina Faso is in Western Africa, but unfortunately does not get to take advantage of the coastline, as it’s a landlocked nation. It was known by the name “Upper Volta” (due to the river) until 1984, when it took on the name Burkina Faso, meaning “Land of Incorruptible People”.
While the official language is French (it was a colony until 1960), most of the people are part of the Mossi ethnic group or a number of other local groups, including the Fulani and Bobo. The food is a mix of traditional dishes related to local agriculture and French traditions.
Most of the people rely on local agriculture and cotton is by far the largest industry, along with gold.
As for food, many of the popular crops are similar to other West African countries: peanuts, sorghum, millet, yams, beans, okra, and rice. Meat, including chicken, lamb, and goat, is also very popular, especially grilled.
Traditional Dishes:
BABENDA – bitter greens are cooked with fermented locust beans (tasting like blue cheese) and then mixed with dried fish and rice; my guess is that this would not be a popular dish in my household, but the flavors sound very intriguing to me
TÔ – similar to the funje we made from Angola or the Pap we made from Botswana, this is a flavorless starch ball that is used to soak up sauces; this is usually made from mashed sorghum or millet
RAGOUT D’IGNAME – a warming hearty stew based around yams, but also including a variety of vegetables, like tomatoes, onions, and carrots; sometimes served with beef
POULET BICYCLETTE – a very popular street food; basically marinate and grilled chicken pieces; usually sold from bicycle vendors, which is where the name comes from
BURKINABÉ FOOD IN NEW YORK
West African food is readily available in the neighborhoods of West Harlem and Clinton Hill/Crown Heights. But most of the restaurants represent Senegalese or Nigerian food, with some other countries cuisine also discoverable.
Although much of the cuisine of those countries is also popular in Burkina Faso, Burkinabé specific cuisine is more difficult to nail down.
I was hopeful when I discovered a bistro in Harlem named Yatenga (which is a province in Burkina Faso) and co-owned by a Burkinabé. But, alas, the menu is mostly French bistro dishes with a very popular mac and cheese.
I did discover a bit of a community in Newark, NJ and a restaurant named Burkindi that has some very exciting menu items, including Tô and Riz Gras.
And I also recently discovered that the brewmaster at Montclair Brewery (also in NJ) is from Burkina Faso and that explains the use of ingredients like baobab fruit and hibiscus in some of their beers.
THE VIDEO
Most of this recipe involves chopping and prepping. So while Sam and I peel carrots and blend tomatoes, Sam tells me some wild stories about Burkina Faso.
He has been really into fairy tales lately, especially Jack & the Beanstalk and Three Little Pigs, and those no doubt influence his own tale. You don’t want to miss Sam’s take on the Fairy & the Dinosaur from Burkina Faso. It’s going to be a classic one day!
THE DISH
Of course I knew this adventure was not going to be good for our waistlines, but I did not anticipate eating something known simply as Fat Rice. However that is the National Dish of Burkina Faso and incorporates both some traditional flavors and French ingredients.
Riz Gras is also eaten in other parts of West Africa and is related to the Senegalese dish “tiebou djen.” In Burkina Faso, it’s usually served as part of a big party.
Rice, of course is the main component of the dish. And the “fat” part comes from the large amount of oil that is used to cook the ingredients. It’ll make you fat, but also very happy. And in a country with large food insecurity issues like Burkina Faso, those large amount of calories are super important.
Along with the rice, vegetables like tomatoes, peppers, onions, and carrots, are almost always included. Meat is usually added, but not always. We used chicken because I know Sam eats it, but it is also often made with beef or lamb.
It’s flavored with bouillon cube (or Maggi) and some spices, like cinnamon and habanero. Spice is tolerated and appreciated in Burkina Faso, so while the spice level can easily be toned down, it is very common. I decided to make a small second batch for Sam without the heat.
THE RECIPE
Riz Gras (Fat Rice) from Burkina Faso
Meaning fat rice in French, this Burkinabe dish is pretty easy to make and contains lots of flavors (and calories) including vegetables and chicken for a hearty filling meal.
- 1 pound chicken breast (cubed)
- 1/2 cup vegetable oil
- 1.5 cup white rice
- 2 bay leaves
- 1 cinnamon stick
- 2 garlic cloves (minced)
- 1 medium yellow onion (diced)
- 3 tomatoes (chopped)
- 3 tbspn tomato paste
- 3 carrots (chopped)
- 1 red bell pepper (chopped)
- 1 tspn curry powder
- 2 cups chicken stock
- 1/2 bouillon cube (crushed)
- 1 habanero pepper (pierced with a knife)
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Blend or crush tomatoes.
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Heat vegetable oil in large saucepan over high heat.
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Carefully add bay leaves and cinnamon stick and stir for a minute until aromatic.
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Add garlic and chicken. Fry for about two minutes careful not to burn the garlic.
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Add onions, blended tomatoes, tomato paste, and stir.
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Add carrots, red peppers, and season with salt and pepper. Cook un til water from tomato reduces.
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Add curry powder and stir well.
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Now add uncooked rice and stir well to coat. Add chicken stock, crushed bouillon cube piece, and habanero. Stir and bring to boil.
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Once boiling, lower heat to simmer, and cover. Cook for about 20 minutes until rice is cooked.
HOW WE SCREWED IT UP
This was another dish that wasn’t too difficult, so we didn’t screw it up too badly.
We make a lot of rice in this house since Sam really likes it and it goes with many International dishes. So I’ve got the rice part down pretty well. Granted, it’s not always fat, but with a heavy hand for oil, it came together well.
I might have added another habanero because I didn’t find it as hot as expected. I also probably had the heat up too high when I aded the garlic because it started to burn as garlic does at the drop of a hat.
By the time all the other flavors and ingredients were added, it was difficult to tell that I made any mistakes. It was tasty and hearty (although certainly not heart healthy) and something we would eat again if it was not for our damn waistlines.
SAM’S REACTION
Sam, being four, doesn’t have to worry about his calorie intake so much. At least not that he’s taken in too many.
That being said, he wasn’t so interested in trying the Fat Rice. It was really because he is particular about his food all being together. He likes things separated. Rice and chicken. Separate plates even.
So once I offered him the Fat Rice and he declined by screaming, I picked the chicken pieces out and he was happy.
NEXT TIME
Now that we had a little taste of West Africa, we’re going to head to the other side of the continent to the tiny country of Burundi right on the edge of Eastern Africa…
