Ragout d'Igname

About This Recipe

Yam (igname) is revered across West Africa, and in Burkina Faso it frequently appears in ragouts — slow-simmered stews that marry the starchy comfort of the tuber with a rich peanut and tomato base. The result is deeply filling and vegan-friendly, often served at family lunches.

Ingredients

Serves 4

• 700 gwhite yam, peeled and cubed
• 3 tbspsmooth peanut butter
• 2 mediumtomatoes, chopped
• 1 mediumonion, diced
• 2 tbspvegetable oil
• 1 tspcayenne pepper, salt to taste

Instructions

1. 1

   Fry aromatics

   Heat oil in a pot over medium heat. Fry onion until translucent, then add tomatoes. Cook 8 minutes until broken down.

2. 2

   Add peanut butter

   Stir in peanut butter, cayenne, and salt. Cook 2 minutes.

3. 3

   Simmer yam

   Add yam cubes and 2 cups water. Stir well. Cover and simmer 25 minutes until yam is tender.

4. 4

   Adjust and serve

   Taste and adjust seasoning. Serve with crusty bread or plain rice.

Variations

• •

  Add spinach or collard greens in the last 5 minutes.

• •

  Include a smoked fish fillet for extra depth.

Storage

Refrigerate up to 3 days. Reheat gently adding a little water.

Frequently Asked Questions