Ragoût Béninoise (Beninese Ragoût) is a traditional Beninese recipe for a classic stew of yams and onions in a tomato-based stock flavoured with chillies and soup bones. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Beninese Ragoût (Ragoût Béninoise).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 medium yam, peeled and cut into 3cm dice
4 medium tomatoes, blanched, peeled and chopped
1kg soup bones
2 onions, chopped
1.5l water
salt pepper and chilli paste, to taste
Method:
Add all the ingredients to a large pot, season and stir to mix. Bring to a boil, cover and simmer for an hour. After an hour mash the yams as best you can then continue cooking for a further hour. Completely mash the yams this time.
Uncover, remove the bones and continue cooking until the ragout thickens to your desired consistency then serve immediately.