Senegalese Riz Gras

2 cups vegetable oil for frying

14 potatoes, cut into 1-inch chunks

1 cassava (manioc) root, peeled and cut into large chunks

1 onion, thinly sliced

2 cloves garlic, minced

2 cups diced tomatoes

1 (6 ounce) can tomato paste

7 cups water

1 pound stew beef, cubed

1 head cabbage, diced

4 large carrots, sliced

1 tablespoon chopped fresh parsley

2 teaspoons salt

½ teaspoon ground black pepper

3 cups rice

Heat vegetable oil in a large pot over medium-high heat. Cook potatoes and cassava in hot oil, turning occasionally, until browned on all sides, about 10 minutes. Transfer potatoes and cassava to a plate with a slotted spoon.

Cook and stir onion in the same hot oil until translucent; add garlic and cook until fragrant, about 1 minute. Stir in diced tomatoes and tomato paste; cook until fully incorporated and hot, about 1 minute.

Stir water, beef, cabbage, carrots, parsley, salt, and black pepper into tomato mixture; bring to a boil. Add potatoes and cassava, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.

Transfer vegetables and meat with a slotted spoon to a large bowl. Measure liquid in the pot, adding water as necessary to make 6 cups of liquid. Return 6 cups liquid to the pot, add rice, and bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 20 to 25 minutes.

Spoon rice onto a platter and top with meat and vegetables.