Cameroonian Jollof Rice with Braised Beef (Riz Gras)
Cameroon's celebrated Jollof Rice: parboiled rice slow-cooked in a deeply seasoned savory tomato reduction with seared beef chunks, carrots, green beans, and native herbs.
Ingredients (13)
0/13 readyThe quintessential party centerpiece across Cameroon, taking center stage at weddings, christenings, and neighborhood celebrations.
Preparation & Cooking Steps
5 stepsBrown beef chunks in oil with onions, garlic, and ginger until caramelized; set aside.
In the same pot, fry tomato paste and crushed fresh tomatoes with country onions, celery, and white pepper until oil separates.
Add beef chunks, sliced carrots, green beans, beef broth, and whole habanero pepper; bring to a boil.
Stir in washed parboiled rice, cover tightly with foil and a heavy lid, and simmer on lowest heat for 25 to 30 minutes until grains are tender and separate.
Fluff with a fork and serve on grand communal platters.
Sealing the pot with foil beneath the lid locks in tomato steam, cooking the rice grains uniformly without burning the bottom.