Twin sisters Rachel and Jeanne came to Maine from Burkina Faso in West Africa and have lived in Bath for a little over two years. As children, they loved following their mother around the kitchen, so starting at a young age, she taught them to cook. Here in Maine, they enjoy educating others about their culture through food.

Riz Gras aux Légumes

Rachel and Jeanne made Riz Gras aux Légumes and a ginger juice for this week’s cooking demo. You may have already seen their Wedding Ginger Juice in the Maine Bicentennial Community Cookbook!

Rachel and Jeanne will also be telling us about a program they’re involved with called Midcoast New Mainers Group, an organization that bases their work on their shared values of providing support to those who have fled desperate conditions at home and have come to Maine to build a new life. Learn more at

Shopping List for Riz Gras aux Légumes

3 cups yasmina rice (or other long grain white rice)
1 ½ cups beef
6 brussels sprouts
1 eggplant
2 carrots
4 Tbs parsley
1 bay leaves
1 tsp garlic
1/3 cup canola oil
1 tsp bouillon
3/4 tsp salt
4 cups water
1 lemon
Parchment Paper

Wedding Ginger Juice from Burkina Faso
Maine Bicentennial Community Cookbook | Page 252

1 large ginger root
Lemon slices
Fresh mint
Hibiscus flowers (optional)

Wash the ginger, then cut it into small pieces, leaving the skin on. Put the pieces into a blender and purée, adding water to make a thick juice. Add more water, sugar, sliced lemon, and fresh mint to taste. Serve cold.

If making the hibiscus version, boil dried flowers in 4 cups of water. Add sugar to taste. Mix with ginger juice if desired, also tasty on its own!

Riz Gras aux Légumes