Entree: Burkina Faso – Central Culinary Region – Ragout d'Igname (A hearty yam stew simmered in a tomato-and-spice sauce with meat and leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 lb (900 g) white yam, peeled and cut into 1–1.5 inch (2.5–3.8 cm) chunks
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) peanut oil or palm oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) crushed tomatoes or blended fresh tomatoes
- 2 cups (480 ml) beef stock or water
- 1 small hot pepper (scotch bonnet or similar), finely chopped
- 1 tsp (5 g) smoked paprika or ground chili
- 1 bouillon cube, approx. 8 g
- 2 cups (60 g) fresh spinach or other leafy greens, roughly chopped
- Salt to taste
- Black pepper to taste
- 2 tbsp (30 g) roasted ground peanuts for garnish (optional)

Instructions

1. Brown and sauté: In a heavy pot, heat the oil over medium-high heat. Add the beef pieces and brown on all sides, about 6–8 minutes; remove and set aside. In the same pot add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger and cook 1 minute more, then add the tomato paste and cook 2–3 minutes to deepen the color.
2. Simmer and finish: Return the beef to the pot, add the crushed tomatoes, stock, chopped hot pepper, smoked paprika, and bouillon cube; bring to a gentle boil. Add the yam chunks, reduce heat to low, cover, and simmer until yam and beef are tender, about 25–35 minutes. Stir in the chopped greens and simmer 3–5 minutes until wilted. Adjust salt and pepper, sprinkle with roasted peanuts if using, and serve hot.