Around and around the world he goes, what he cooks, nobody knows! Until now: I cooked Riz Gras from Burkina Faso. It’s a tomatoey peppery chicken and rice dish. I used this recipe from At Home World Traveler, substituting sweet red bell peppers for the habaneros and cutting up the chicken thighs before sauteeing them.
I loved this. It was my favorite meal of all of the “Cooking Around the World” meals so far, and I’ve eaten it for leftovers three times since the night I made it. It’s especially good eaten with flatbread, but still really good all on its own.
Previous Entries in Cooking Around the World
- Afghanistan: Kabuli Palau
- Albania: Tavë Kosi
- Algeria: Maaqouda
- Andorra: Cannelloni Andorrana
- Antigua: Antiguan Butter Bread
- Argentina: Empanadas Mendocinas
- Armenia: Lula Kebabs and Gata
- Aruba: Keshi Yena
- Australia: Lamingtons
- Austria: Tafelspitz, Bratkartoffeln, and Sachertorte
- Azerbaijan: Baliq Shashlik and Tenbel Pakhlava
- Bahamas: Pineapple pie
- Bahrain: Machboos and Maamoul
- Bangladesh: Shami kebabs and paratha
- Barbados: Pigeon peas and rice
- Belarus: Draniki
- Belgium: Liège Waffles
- Belize: Stewed Chicken
- Benin: Yovo Doko
- Bhutan: Kewa Datshi
- Bolivia: Anticucho
- Bosnia: Cevapi
- Botswana: Diphaphata
- Brazil: Feijoada
- Brunei: Honey Barbecue Chicken Pizza
- Bulgaria: Patatnik