If you happen to go to Sokodé/Togo, drop by at Assia’s restaurant “au bon coin” (sur la route de Lomé, coté gauche). There you can eat great fufu with sauce; and in the morning you can get Riz au gras there. If you are not in Togo, you can nevertheless have some riz au gras – you have just to make it yourself.
2 tblsp oil (neutral taste)
3 generous tblsp tomato purée (Tomatenmark)
1 small carrot
about 1/8 of a small cabbage
1 small tomato (optional)
1/2 cup (about 1/8 l) basmati rice
1 cup water
1/4 cup of aniseed (I grind it in the mortar)
1/4 tsp of chili powder
1/4 tsp of powder for vegetable stock
1 dash of ginger powder
1/4 tsp of turmeric powder
In a pot, heat the oil and add the tomato purée. Stir well, inhale the smell (it reminds of being in Togo), chop the onion coarsely and add it. Lower the heat.
If you use a tomato, chop it and add it. Fry for some time. Chop the carrot and the cabbage, add it. Wash the rice and rinse well.
Add the water to the pot, add all the ingredients except the rice, bring to a boil. Add the rice, lower the heat and wait 20 minutes until it’s done.
I like this dish also cold, so it’s perfect for a bento. It should be pretty spicy.
If you don’t have all the vegetables you need, just use what you’ve got – for me, Togolese kitchen means also using the ingredients you’ve got.
Filed under: Recipes: Grains and cereal products, Recipes: Vegetables | 4 Comments
Tags: bento, cabbage, rice, Togolese, vegan