BURKINA FASO

Burkina Faso means ‘land of honest men’
CountryBURKINA FASO
RecipesRiz Gras, Peanut Stew
Time1 hr prep., 2hr cook
Effort6/10
Cost£5
Country BURKINA FASO
Capital Ouagadougou
Population 21, 510, 181 (58th largest)
Area274, 200 km2 (74th largest)
Language French
Religion 60% Islam

FOOD FOR THOUGHT

Burkina Faso is a landlocked former French colony in West Africa, which gained independence in 1984. Its cuisine is typical of West Africa with staples of rice, maize, peanuts, chicken and fish. Mwara made the national dish of Riz Gras, which literally means ‘Fat Rice’. We cheated a bit by omitting the traditional chicken and using the slow cooker! Bridget made a vegan version of West African peanut stew, substituting chicken for fake chick’n strips from ASDA. This was so tasty and we are loving eating all these peanuts in savoury dishes. Yum!

RECIPES

Riz Gras *vegan

INGREDIENTS

  • 2 chillis
  • 3 garlic cloves
  • 1 onion, finely chopped 
  • 4 tomatoes, chopped 
  • 1/2 cup veg oil
  • 4 tbsp tomato paste
  • 2 cups water
  • 1 tbsp veg stock
  • 12 cups long-grain white rice
  • salt and pepper, to taste

METHOD

  1. Put the chillis, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste. Then heat the oil over medium heat and add the paste to the pan. Cook for 8 minutes, then remove from the fire and set aside.
  2. Wash the rice until the water runs clear. Then add it to the pot and bring to a 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.
  3. Serve with thin slices of onion.

Peanut Stew *vegan

INGREDIENTS

  • 2 Onions, finely chopped
  •  3 gloves garlic, finely chopped
  • 1 hot chilli, finely chopped
  • 4 Celery Stalks, finely diced
  • 2 Bell pepper, finely chopped
  • 1/2 cabbage, chopped
  •  3 Tomatoes, finely chopped
  • 5 tbsp Tomato paste
  • 1 cup Water
  • Salt + Pepper to taste
  • 3 tbsp peanut butter (I used chunky)
  • 1 packet of vegan meat-substitute e.g. chik’n, tofu, quorn

METHOD

  1. In a large frying pan, fry the onions on a medium heat until they are golden brown. Stir in the chopped garlic and chilli for two minutes.
  2. Then add the rest of the chopped veg and meat substitute, stirring on a medium heat for 5 minutes.
  3. Add the water and veg stock, stirring it in, along with the tomato paste. Reduce the heat and bring to a low simmer for 5 minutes.
  4. Finally, add the peanut butter and stir until the sauce thickens.

Merci Beacoup and see you in Burundi! M + B

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