Name: Yam stew
Eaten in: West Africa
Foodie: Linda
Ragôut d’ignames, yam ragôut was an all-time favorite of mine growing up. I loved how the yams soaked in the tomato sauce but not completely so, thereby avoiding the curse of mushiness and keeping their heart dry as I drove my knife into each piece. Delectable experience made of layered tastes within one filling, hearty dish. This one-pot dish is even better the next day so make sure you make enough to also be able to enjoy the leftovers.
West African yam stew
Print recipe| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 15 minutes |
| Meal type | Main Dish |
Ingredients
- 1 yam (cleaned, peeled and cubed) ((smallish, ~ 2 pounds))
- 1lb beef ((for stews, cubed))
- 1 small onion
- 2 garlic cloves (chopped)
- salt, pepper and chili (habanero) pepper to taste (I have seen recipes that call for grated ginger to be used as a spice, I think it would add a kick to the dish, but have not tried that variation yet)
Optional
- carrots (sliced thickly)
Directions
| 1. | Heat the oil in casserole. add the chopped onion, garlic, chili and fry for about 5 minutes, or until the onions are tender. Add the beef pieces and fry until browned then add ~ 5-6 cups of water. |
| 2. | Bring to a boil, then add the tomato sauce. When the sauce is boiling again, add salt, pepper and more chili to taste. Reduce the heat and simmer for 15mn. |
| 3. | Add the yam cubes into the ragout. The water from the sauce will cook the yams as they absorb the tomato and beef flavors for about 20 mn. |
| 4. | The yams are cooked when they are tender (try inserting a fork into one cube, it should glide easily). The sauce should be thick, with very little water left. |
Note
Adapted from: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-ragout-ignames-boeuf
