HOLIDAY RIZ GRAS

By Ilysse Rimalovski

Meeting Alizeta Diallo is a heartfelt welcome into the culture of her homeland, Burkina Faso.

Riz Gras, or “fat rice,” is the national dish central to her family gatherings and holidays. The aromatic onepot feast represents hospitality and celebration, sharing what one has, no matter how simple.

At Christmastime and New Year’s, Riz Gras simmers with rich meats or fish typically reserved for special occasions. These elevated ingredients come together in abundance on a platter served with fried plantains and Obe Ata (spicy pepper sauce).

Diallo offers an open invitation to experience the foods, dances, songs and languages of the local West African community and beyond through her Maplewood-based nonprofit, BurkinaBe In Action. She teaches a mindset of volunteerism, community building and integration.

The organization aims to provide free, multi-lingual programs and cultural events that bring people together to foster unity, education and opportunity. Whether it’s leading a library workshop for new business owners or planning for a storytelling event during Black History Month, Diallo is making a measurable difference. “We need to take care of all people who need help,” she says. “It’s time to be true to yourself and just be a good human.”

Diallo is grateful for the life she has built in Maplewood during the last 20 years with her husband, Boureima, and their two children, Djoda (20) and Aziz (13). They speak French and English at home. They have different religious practices (she is Christian; he is Muslim) and respect each other’s traditions.

They were drawn to the area for its acceptance of immigrants with varied cultures and appearances. Diallo has cultivated many networks of friendship and support from her neighbors, public officials and business leaders.

In addition to helming her nonprofit and sitting on local boards, she is an emergency manager with the federal government. Diallo was valedictorian of her class at Howard University and received advanced degrees from other institutions. She is the only one in her family of nine siblings not to return to Burkina Faso to live after education abroad.

Earlier in her career, she spent many years in finance at Lehman Brothers and heading up global development projects that brought her back to West Africa for months at a time. For context, Burkina Faso (formerly Upper Volta) is a landlocked country in West Africa bordered by the Ivory Coast, Mali, Niger, Benin, Togo and Ghana. A military coup in 2022 continues to plague the population.

As a Burkinabé (a person from Burkina Faso), Diallo is a super connector within and beyond the West African community. Working with the Maplewood Department of Arts and Culture and other partnerships, she creates cross-cultural events that celebrate the richness of her heritage. She hopes to meet you personally, sharing a plate of Riz Gras and swaying to the rhythms of the holidays.

For authentic West African meals, Diallo recommends these Newark restaurants: Burkindi; A Jaaraama and Ka yaa Ouaga

Holiday Riz Gras (Burkinabé Fat Rice)

Serves 6

In Burkina Faso, Riz Gras or “fat rice” is the beloved national comfort food, a staple for family gatherings and embellished for the holidays. Meat or fish is the focus of the dish, slowly simmered in a rich tomato base that infuses every grain of rice. To make it is to share it.

Ingredients

1 pound chicken, beef, fish or goat, cut into bite-sized pieces ¼ cup vegetable oil (or half oil, half butter for richness)

2–3 ripe tomatoes, chopped

1 medium onion, finely chopped (plus more for garnish)

2 garlic cloves, peeled

1 small habanero or jalapeño pepper (optional)

2 tablespoons tomato paste

3 cups chicken or beef broth or 3 cups water plus 1 bouillon cube

2 cups long-grain white rice 1 teaspoon salt, or to taste

Freshly ground black pepper

1–2 ripe plantains, sliced and fried, for serving

Optional garnish: fresh parsley or green onion

Instructions

1. Blend the base: In a blender or food processor, combine the chopped tomatoes, onion, garlic and hot pepper (if using). Blend until smooth.

2. Build the sauce: Heat oil in a large, heavy pot over medium heat. Add tomato paste and cook for 1 minute to deepen flavor. Pour in blended tomato mixture and cook, stirring often, for 8 minutes until thickened and aromatic.

3. Sear the meat: Add protein to the sauce. Season with salt and pepper, then cook for 5–7 minutes, until the meat is fully seared and coated with the tomato mixture.

4. Simmer: Pour in broth (or water with bouillon). Bring to a gentle boil, then lower heat and simmer for 10 minutes so flavors blend and the meat begins to tenderize.

5. Add the rice: Rinse rice until the water runs clear, then stir it into the pot. Make sure grains are evenly mixed with the sauce. Cover tightly and cook over low heat for 20–30 minutes, until rice is tender and has absorbed the liquid.

6. Fluff and serve: Gently fluff the rice mixture and taste for seasoning. Serve garnished with chopped parsley and/or sliced onion and hot sauce on the side. The meal is typically served with fried plantains, Obe Ata (West African pepper sauce) and drinks such as Bissap (hibiscus tea) or Dolo (millet beer).

Holiday Notes:

• Use bone-in meat (like chicken thighs, short ribs or oxtails) for deeper flavor.

• Stir in some butter or coconut milk before serving for extra richness.

• Garnish with toasted nuts or caramelized onions.

  
  

Tastes of Home is a Food Matters series by Ilysse Rimalovski celebrating the rich culinary traditions of our local residents.

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lysse Rimalovski is a well-seasoned home chef, writer and recipe developer living in Maplewood. Have food questions or need inspiration? Send a note to forilysse@icloud.com.