Riz AU Gras Blanc AU Mouton Salé/riz Braisé Ghana
RIZ AU GRAS BLANC AU MOUTON SALÉ/RIZ BRAISÉ GHANA is a easy Ghanaian recipe that serves 4. 540 calories per serving. Recipe by LA CUISINE D’AMA on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 10 min
Cost: $61.45 total, $15.36 per serving
Ingredients
- 500 g Salted Mutton (cut into bite‑size pieces; pre‑salted)
- 3 tbsp Sunflower Oil (for frying the meat and rice)
- 2 medium Onion (preferably Ganain onions; sliced thin)
- 2 pieces Scotch Bonnet Pepper (finely chopped; adjust to heat preference)
- 1 tsp All‑Purpose Seasoning (Echen brand or similar) (generic West African seasoning blend)
- 2 cups Fragrant Long‑Grain Rice (washed thoroughly before cooking)
- 2.5 cups Water (adjust for desired firmness; less for drier grains)
- ½ tsp Salt (add a pinch more if needed)
- 3 large Eggs (beaten for the omelette)
- 1 small Tomato (diced; mixed into the omelette for extra flavor)
- 1 tbsp Oil for Omelette (light coating of the pan)
Instructions
Heat Oil
Place the large skillet over medium heat and add the sunflower oil. Allow the oil to heat until shimmering.
Time: PT2M
Temperature: Medium
Brown Salted Mutton
Add the salted mutton pieces to the hot oil. Fry, stirring occasionally, until the meat develops a deep brown, slightly charred color.
Time: PT7M
Temperature: Medium‑High
Add Onions, Pepper & Seasoning
Toss in the sliced onions, chopped Scotch bonnet peppers, and the all‑purpose seasoning. Fry for about five minutes, mixing well so the flavors meld.
Time: PT5M
Temperature: Medium
Incorporate the Rice
Add the washed fragrant rice to the skillet. Stir thoroughly so each grain is coated with oil, meat juices, and spices.
Time: PT3M
Add Water and Salt
Pour in 2½ cups of water and sprinkle the pinch of salt. Give everything a quick stir, then cover with the lid.
Time: PT1M
Simmer Rice
Reduce heat to medium and let the rice cook for 20‑25 minutes, or until the water is absorbed and the rice is tender but not mushy.
Time: PT22M
Temperature: Medium
Steam with Foil
Place a sheet of aluminum foil (or parchment) over the rice, then replace the lid. Cook on low heat for an additional 5‑7 minutes to finish steaming.
Time: PT6M
Temperature: Low
Fluff and Rest
Remove the pot from heat, discard the foil, and gently fluff the rice with a fork. Let it rest, covered, for 2 minutes.
Time: PT2M
Prepare Omelette
In a mixing bowl, beat the eggs with diced tomato, a pinch of salt, and a dash of pepper. Heat a separate frying pan with a tablespoon of oil, pour the mixture, and cook until set. Fold the omelette into thirds like a crepe.
Time: PT5M
Temperature: Medium
Serve
Plate a generous portion of the white fatty rice, top with a piece of browned salted mutton, and place the folded omelette on the side. Enjoy while hot.
Time: PT1M
Nutrition Facts
- Calories
- 540
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Salted Mutton: Salted Beef, Salted Pork
- Instead of Sunflower Oil: Canola Oil, Vegetable Oil
- Instead of Onion: Red Onion, White Onion
- Instead of Scotch Bonnet Pepper: Habanero Pepper, Thai Bird Chili
- Instead of All‑Purpose Seasoning (Echen brand or similar): Bouillon Cube, Garam Masala (light)
- Instead of Fragrant Long‑Grain Rice: Basmati Rice, Jasmine Rice
- Instead of Eggs: Egg substitute (for vegans)
- Instead of Tomato: Cherry tomatoes, Red bell pepper
- Instead of Oil for Omelette: Butter, Margarine
Equipment Needed
- Large Skillet or Pot with Lid
- Wooden Spoon or Heat‑Resistant Spatula
- Aluminum Foil (or Parchment Paper)
- Mixing Bowl
- Frying Pan for Omelette
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Plate for Serving (optional)
Critical Steps — Do Not Skip
- Browning the salted mutton without burning it
- Using the correct water‑to‑rice ratio for firm, non‑mushy grains
- Covering with foil and low‑heat steaming to finish the rice
Chef Tips from the Video
- Use long‑grain fragrant rice (e.g., Basmati) for the best texture.
- Washing the rice removes excess starch and prevents clumping.
- Covering with foil creates a steam pocket that makes the rice fluffy.
- If you cannot find Ganain onions, sweet red onions give a comparable flavor.
Troubleshooting
Rice turns mushy or soggy
Reduce the water amount next time; use a tighter‑fitting lid and avoid stirring during the simmer.
Meat sticks to the pan and burns
Make sure the oil is hot before adding the meat and keep the heat at medium‑high, stirring constantly.
Omelette cracks or sticks
Use a non‑stick pan, pre‑heat the oil, and gently slide the omelette with a spatula; keep the heat medium, not high.
Dish is too salty
Rinse the salted mutton briefly before cooking or reduce added salt; remember the seasoning already contains salt.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 1 month; thaw and reheat gently.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑brown the salted mutton a day ahead and refrigerate; reheat briefly before adding to the rice.
- Wash and soak the rice for 15 minutes beforehand to reduce cooking time.
- The omelette can be prepared earlier and kept warm in a low oven (≈90°C).
Frequently Asked Questions
What is the cultural significance and history of White Fatty Rice with Salted Mutton in Ghanaian cuisine?
In Ghana, especially among the Ganain (Ghanaian) communities, rice cooked with salted meat is a traditional comfort food served at family gatherings and celebrations. The dish reflects the West African practice of preserving meat with salt and combining it with fragrant rice to create a filling, energy‑rich meal.
What are the traditional regional variations of ganain rice dishes in Ghana?
Different regions add their own twists: coastal areas may include smoked fish, the northern regions often use milder peppers, and some families stir in coconut milk for extra richness. The core concept—rice cooked with salted meat and spices—remains the same.
How is White Fatty Rice with Salted Mutton traditionally served in Ghana?
It is typically plated on a large communal dish, topped with the browned meat, and served alongside a simple egg omelette or fried plantains. It is eaten with the hands or a spoon, especially during lunch or dinner gatherings.
What occasions or celebrations is White Fatty Rice with Salted Mutton associated with in Ghanaian culture?
The dish is popular at birthdays, weddings, and harvest festivals, as well as everyday family meals. Its hearty nature makes it ideal for feeding larger groups during festive occasions.
What authentic traditional ingredients are essential for White Fatty Rice with Salted Mutton versus acceptable substitutes?
Authentic ingredients include salted mutton, Ganain onions, Scotch bonnet (or “piment africain”) peppers, and a West African all‑purpose seasoning blend. Substitutes can be salted beef, regular onions, habanero peppers, or any generic seasoning if the exact brands are unavailable.
What other Ghanaian dishes pair well with White Fatty Rice with Salted Mutton?
It pairs beautifully with fried plantains (kelewele), avocado slices, a simple tomato‑onion salad, or a side of groundnut soup. The mild omelette in the video is also a classic accompaniment.
What makes White Fatty Rice with Salted Mutton special or unique in Ghanaian cuisine?
The dish’s uniqueness lies in the use of pre‑salted mutton, which imparts a deep, savory flavor, and the brief steaming with foil that yields fluffy yet slightly firm rice grains—a texture prized in Ghanaian households.
How has White Fatty Rice with Salted Mutton evolved over time in Ghana?
Originally a rural, preservation‑focused meal, modern versions use readily available salted meat and incorporate fresh peppers and onions for brighter flavor. Urban cooks now often add a side omelette for extra protein, as shown in the video.
What are the most common mistakes to avoid when making White Fatty Rice with Salted Mutton at home?
Common errors include using too much water, which makes the rice mushy; not browning the salted meat enough, resulting in a bland flavor; and over‑cooking the omelette, which can become rubbery. Follow the timing and foil‑steaming steps closely.
Why does this recipe use a foil cover for the final steaming instead of a regular lid alone?
The foil creates a tighter seal, trapping steam more effectively and ensuring each grain finishes cooking evenly without drying out. It also prevents excess moisture from escaping, giving the rice its characteristic firm‑yet‑fluffy texture.
Can I make White Fatty Rice with Salted Mutton ahead of time and how should I store it?
Yes, you can prepare the rice a day ahead. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently on low heat with a splash of water. The omelette is best made fresh, but can also be reheated.
What does the YouTube channel LA CUISINE D’AMA specialize in?
The YouTube channel LA CUISINE D’AMA focuses on authentic West African home cooking, showcasing traditional Ghanaian recipes, cooking tips, and cultural food stories presented in a friendly, step‑by‑step style.
How does the YouTube channel LA CUISINE D’AMA's approach to Ghanaian cooking differ from other African cooking channels?
LA CUISINE D’AMA emphasizes simple, everyday ingredients, clear visual instructions, and cultural context, often highlighting regional specialties like Ganain onions and specific seasoning brands, whereas many other channels focus on more elaborate or fusion dishes.
Last updated: August 21, 2026
