Entree: Burkina Faso – Southern Culinary Region – Ragout d'Igname (Yam stew cooked in a tomato-palm oil sauce with smoked fish or meat)

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 stew meat, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked dried fish, deboned and flaked
- 3 tbsp (45 ml) palm oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced (about 0.3 oz / 8 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) fresh tomatoes, chopped (or canned crushed tomatoes)
- 2 cups (480 ml) beef or chicken stock (or water)
- 1 bouillon cube (optional)
- 1-2 scotch bonnet or small hot peppers, whole or pierced (adjust to taste)
- 2 tsp (10 g) dried thyme
- 1 bay leaf
- 2 cups (60 g) chopped spinach or local leafy greens
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium-high heat. Season the beef cubes with salt and pepper and brown them in batches until well-seared on all sides; remove and set aside.
2. In the same pot, add 2 tbsp (30 ml) palm oil and the remaining 1 tbsp (15 ml) vegetable oil. Sauté the chopped onion until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 2 minutes to deepen the flavor, then add the chopped tomatoes and cook 4–5 minutes until they begin to break down.
4. Return the browned beef to the pot. Add the yam cubes, stock (or water), bouillon cube if using, thyme, bay leaf, and whole scotch bonnet pepper(s). Bring to a simmer, then reduce heat to low, cover partially, and simmer gently 25–35 minutes until the yams and beef are tender.
5. Gently fold in the flaked smoked fish and chopped spinach; simmer 5–8 more minutes to heat through and allow flavors to meld. Taste and adjust salt and pepper.
6. Stir in the remaining 1 tbsp (15 ml) palm oil for shine and flavor. Remove the bay leaf and whole pepper before serving if desired. Serve hot with rice, tô, or fufu.