Entree: Burkina Faso – Northern Culinary Region – Ragout d'Igname (Yam stew cooked with meat, tomatoes, and leafy greens)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
40 min
Total
1 hr 5 min
Ingredients
- 2 lb (900 g) yam, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) palm oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 3 medium tomatoes, about 12 oz (350 g), chopped
- 2 tbsp (30 g) tomato paste
- 1 small hot pepper (scotch bonnet or habanero), whole or sliced according to heat preference
- 2 cups (480 ml) beef stock or water
- 1 bouillon cube (beef)
- 1 tsp (5 g) ground black pepper
- 2 cups (60 g) chopped spinach or local leafy greens (e.g., moringa or amaranth)
- 1 tbsp (15 ml) lime juice (optional)
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
1. Pat the beef pieces dry, season with a pinch of salt and 1/2 tsp (2.5 g) ground black pepper. Heat 1 tbsp (15 ml) palm oil in a large pot over medium-high heat and brown the beef in batches until well seared; remove and set aside.
2. In the same pot add the remaining 1 tbsp (15 ml) palm oil. Sauté the chopped onion until translucent, about 4–5 minutes. Add the garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes, then add the chopped tomatoes and the whole or sliced hot pepper. Cook until the tomatoes begin to break down, about 5 minutes.
4. Return the browned beef to the pot. Add the yams, beef stock, and the bouillon cube. Bring to a boil, then reduce heat to a simmer, cover, and cook until yams and beef are tender, about 25–35 minutes.
5. When yams are tender, stir in the chopped spinach or local greens and simmer uncovered 3–5 minutes until greens are wilted and flavors meld. Adjust seasoning with salt and additional black pepper to taste. If desired, stir in lime juice.
6. Serve hot, garnished with cilantro or parsley, alongside rice, millet, or fufu.
