Entree: Burkina Faso – National Cuisine – Ragout d'Igname (Hearty yam stew simmered with meat and a tomato-peanut flavored sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) peanut oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 lb (900 g) yam (white or African yam), peeled and cut into 1–1½ inch (2.5–4 cm) cubes
- 3 cups (720 ml) beef or chicken stock, low-sodium
- 3 tbsp (45 g) natural peanut butter (smooth)
- 1 medium red bell pepper, diced
- 1 small hot pepper (scotch bonnet or habanero), whole or pierced for mild heat, optional
- 1 tsp (5 g) smoked paprika
- 1 bouillon cube (or 1 tsp/5 g bouillon powder)
- 1½ tsp (9 g) salt, adjust to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) lime or lemon juice, optional

Instructions

1. Pat the beef dry and season with a pinch of salt and pepper. Heat 1 tbsp (15 ml) peanut oil in a large heavy pot over medium-high heat. Brown the beef in batches until nicely seared on all sides, about 4–5 minutes per batch; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil to the pot, then add the sliced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in the tomato paste and smoked paprika; cook 1–2 minutes to deepen the tomato flavor. Add the crushed tomatoes and scrape up any browned bits from the bottom of the pot.
4. Return the browned beef to the pot. Pour in the stock, add the bouillon cube, diced red bell pepper, and whole hot pepper if using. Bring to a gentle boil, then reduce to a simmer. Cover and simmer for 25–30 minutes until beef is becoming tender.
5. While the meat simmers, whisk the peanut butter with a few tablespoons of hot broth from the pot until smooth. Stir the peanut mixture back into the pot along with the yam cubes. Simmer uncovered for 20–25 minutes more, stirring occasionally, until yams are tender and sauce has thickened to a glossy stew.
6. Taste and adjust seasoning with salt, pepper, and lime juice if using. Remove and discard the whole hot pepper if added. Stir in chopped parsley or cilantro just before serving.
7. Serve hot in bowls with a side of rice, fufu, or crusty bread, or eat on its own as a filling main.