Ragout d'igname

Ragout d'igname is a yam stew prevalent in most West Africa, especially Burkina Faso. The main ingredients used in the dish are yams, garlic, ginger, onions, carrots, peppers, and tomatoes. This casserole-like dish is typically seasoned with just salt and pepper. When the yams are tender, the sauce thickens, the ragout d'igname is ready to go, preferably hot.

In West Africa, yams are essentially larger than taro or sweet potatoes. The skin is firmer and darker, like bark, and the flesh is white. It is typically eaten boiled, fried, or roasted.

It was one of the easiest, fastest, and most delicious dishes. You can find every single ingredient at the grocery store, and anyone should be able to make it. The food is very fresh, made without processing. It just makes you feel good while eating.

It is also a dish that can be made vegan or vegetarian VERY easily! Just get rid of the beef stew and replace the beef stock with vegetable stock. Much of the flavor comes from fresh veggies. It's going to be delicious!

Ingredients:

1 medium-sized yam (peeled and cubed)
1 pound beef stew meat (chuck roast or other large cuts of meat from the shoulder or rear)
1 medium onion (diced)
3-4 medium-sized tomatoes (diced)
3 cloves garlic (minced)
1 beef bouillon cube
2 cups beef broth
1/4 cup olive or cooking oil
1 teaspoon salt

Directions:

Heat the garlic, onion, and beef in the oil in a large skillet until the meat is fully cooked. Add tomatoes, chips, and salt and simmer for 5 minutes. Add 2 cups broth and bring to a boil. Add yams and cook for 15 minutes or until tender. Stir often and add water or broth if needed. Serve hot.