Ragout d'Igname (Ivorian-Style Hearty Yam Stew)
Ragout d’Igname, French for “yam stew,” originates from Burkina Faso, but is also popular in most West African countries. Ragout d'Igname traditionally uses a protein, often beef, but Chef Veronique gives this classic dish a vegan twist. She starts by cooking garlic and onions to bring out their full flavor, and then simmers the aromatics in veggie broth. Chef Veronique then adds veggies to the stew, such as Ghanian yam, kabocha squash, red bell peppers, carrots, and jalapeño, and cooks them until the yams are tender and the sauce is nice and thick. This stew is hearty, comforting, and incredibly delicious. The yams and squash are filling, while the aromatics and peppers will warm you from the inside out. Curl up with a bowl of Ragout d'Igname on a chilly Fall day and feel this stew soothe your soul.
Ghanian Yam, Kabocha Squash, Red Bell Peppers, Red Onions, Cilantro, Black Pepper, Green Pepper, Jalapeño, Carrot, Olive Oil, Garlic, Vegetable Bouillon, Chili Powder
Soy (Vegetable Bouillon)