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Ragout d'Igname (Yam Porridge)
Ragout d'Igname (Yam Porridge) is a traditional Burkinabe recipe (from Burkina Faso) for a classic stew of yams and beef in a tomato and onion base thickened with smoked and dried prawns (shrimp) and flavoured with hot chillies that's typically served with bread. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Yam Porridge (Ragout d'Igname).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesBeef RecipesVegetable RecipesBurkina-faso Recipes
Yam is a traditional vegetable in Burkina Faso. And unlike in Nigeria (where it's also a staple) it is often served as accompaniment to rice and meat or fish dishes. Here it's prepared as a stew with cubed beef and vegetables that's flavoured and thickened with powdered dried and smoked prawns (shrimp).
Ingredients:
1 yam
2 tbsp tomato purée
3 fresh tomatoes
2 onions, chopped
salt, to taste
1 Maggi (or other bouillon) cube
60g powdered dried and smoked prawns (shrimp)
1 bayleaf
350g beef, cubed
oil for frying
4 green chillies
Method:
Chop 1 onion and 2 chillies, place in a mortar with 3 tomatoes and Maggi cube then pound to a paste. Peel the yam then cut into pieces about the same size as the meat.
Heat about 4 tbsp oil in a pan, add the meat and fry for a few minutes, or until browned. Stir in 2 tbsp tomato purée and fry for 1 minute then add the tomato, onion and chilli paste. Stir for 2 minute before adding the remaining onion and 200ml water.
Bring to a simmer and cook for 10 minutes then add the yam pieces and 600ml more water. Return to a simmer, cover and cook for about 40 minutes, or until the meat and yam pieces are tender and the liquid has thickened to a sauce.
Serve hot, accompanied by crusty bread.
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