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Ragoût d'Ignames et Boeuf (Beef Stew with Yams)
Ragoût d'Ignames et Boeuf (Beef Stew with Yams) is a traditional Togolese (from Togo) recipe for a classic stew of beef and yams with carrots in an onion and tomato sauce flavoured with ginger and hot chillies. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Beef Stew with Yams (Ragoût d'Ignames et Boeuf).
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesSpice RecipesBeef RecipesVegetable RecipesBritish Recipes
A slightly more unusual dish, if you are looking for something different to make with your left-over turkey after Christmas.
Ingredients:
1 onion, peeled and chopped
4 garlic cloves, chopped
5cm piece of ginger, peeled and grated
2 hot chillies, pounded to a paste
3 tbsp oil
600g beef, cubed
1.5kg yams, peeled and cut into large cubes
2 carrots, scraped and cubed
2 tomatoes, diced
2 onions, peeled and sliced
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a flame-proof casserole. add the chopped onion, garlic, chillies and ginger and fry for about 5 minutes, or until the onions are tender. Add the beef pieces and fry until browned all over then add 2l water.
Bring to a boil, skim the surface then reduce to a simmer, cover and cook gently for 30 minutes. Now take out the meat and set aside to keep warm then add the yam pieces, carrots, tomatoes and sliced onions. Re-cover and cook gently for 25 minutes more then return the meat to the pan.
Bring back to a boil and cook, uncovered, for about 25 minutes more or until the sauce has reduced and is thick.
Serve hot with rice.
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