Ragout d’Igname de Bobo-Dioulasso (Braised Yams/Potatoes in Rich Tomato & Herb Gravy) – Authentic Burkina Faso Recipe
From cultural capital Bobo-Dioulasso: starchy yams simmered until they thicken a deeply savory tomato ragout.
- Country of Origin
- 🇧🇫 Burkina Faso (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Cubed white yam or Yukon potatoes, Tender beef or mushroom chunks, Carrots and bell peppers, Tomato paste, Garlic
Ingredients for Ragout d’Igname de Bobo-Dioulasso (Braised Yams/Potatoes in Rich Tomato & Herb Gravy) (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed white yam or Yukon potatoes, prepped into bite-sized pieces
- 1.5 cups tender beef or mushroom chunks, washed and trimmed
- 1 cup carrots and bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with tomato paste
- 1.5 tbsp traditional Burkina Faso seasoning (garlic, ginger, thyme, bay leaf)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed white yam or Yukon potatoes for 5 minutes.
- Add minced onion, garlic, tomato paste, and garlic, ginger, thyme, bay leaf, stirring for 2 minutes until deeply aromatic.
- Add tender beef or mushroom chunks and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in carrots and bell peppers right before serving warm.