Riz au Gras de Maradi (Nigerien One-Pot Spiced Tomato, Cabbage & Bean Rice) – Authentic Niger Recipe
Hearty one-pot Nigerien rice and cowpea dish cooked in a rich tomato and herb broth.
- Country of Origin
- 🇳🇪 Niger (West Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Long-grain rice, Black-eyed peas (niébé), Shredded cabbage, Tomato paste, Garlic
Ingredients for Riz au Gras de Maradi (Nigerien One-Pot Spiced Tomato, Cabbage & Bean Rice) (4 Servings)
- 1.25 lbs (or 2.5 cups) long-grain rice, prepped into bite-sized pieces
- 1.5 cups black-eyed peas (niébé), washed and trimmed
- 1 cup shredded cabbage
- 1 medium onion and 3 cloves garlic, finely minced with tomato paste
- 1.5 tbsp traditional Niger seasoning (garlic, thyme, bay leaf, ginger)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and tomato paste until golden.
- Add garlic, thyme, bay leaf, ginger along with long-grain rice and black-eyed peas (niébé), searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with shredded cabbage.