Jarret / Ragoût de Boeuf aux Patates Douces et Arachides (Chadian Sweet Potato Groundnut Braise) – Authentic Chad Recipe
Savory peanut and tomato braise sweetened naturally with tender chunks of orange sweet potato.
- Country of Origin
- 🇹🇩 Chad (Central Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Seared beef or chicken cubes, Orange sweet potato chunks, Velvety roasted peanut-tomato gravy, Fresh ginger, Garlic
Ingredients for Jarret / Ragoût de Boeuf aux Patates Douces et Arachides (Chadian Sweet Potato Groundnut Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared beef or chicken cubes, prepped into bite-sized pieces
- 1.5 cups orange sweet potato chunks, washed and trimmed
- 1 cup velvety roasted peanut-tomato gravy
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Chad seasoning (garlic, cumin, onions)
- 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 seared beef or chicken cubes for 5 minutes.
- Add minced onion, garlic, fresh ginger, and garlic, cumin, onions, stirring for 2 minutes until deeply aromatic.
- Add orange sweet potato 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 velvety roasted peanut-tomato gravy right before serving warm.