Ouagadougou is the capital of Burkina faso, a landlocked West African country. Food in Burkina Faso is largely based in subsistence farming, due to the low living standards of a high percentage of the populace.
This week we will be cooking a meal that is popular in most West African countries. This dish Ragout d’ Ingame means Yam stew in English, though the recipe is always similar you can vary by adding vegetables, beef, poultry or fish.
It is a casserole dish and you can easily prepare it using root tubers within a short period of time.
So if you like to try new things like I do, whip up your cooking tools and let’s get to work!
Cooking Time: 65 minutes
Ingredients: 600 g . beef (optional)
1.5 kg of yams
4 garlic cloves
1 piece of ginger
2 carrots (optional)
3 tbsp. oil
Cooking Methods: Peel and chop 1 onion and the garlic cloves. Scrape and grate the piece of ginger.
Cut the meat into cubes. Put it in a casserole with onions, garlic, ginger.
Pour 2 liters of cold water, salt and pepper. Bring to the boil, skim and boil gently for 30 minutes.
Meanwhile, peel yams. Cut into cubes in a cold tub of water to avoid oxidation.
Peel the carrots and cut them into cubes. Cut the tomatoes, peppers and diced.
Peel and slice the last 2 onions.
In a nonstick skillet, pour the oil and let it melt the onions until browned. Add the peppers, carrots and tomatoes. Pour this mixture into the casserole with diced yam. Add the meat and cook for another 25 minutes.
When the yam is as soft as you like, serve.