Téba

Name: Téba
Prep time: 25 min
Cook time: 130 min
Total time: 160 min
Yield: 4
Cuisine: Togo
Ingredients: 600 g boneless stewing beef in 3 cm cubes; 800 g peeled edible white yam; 400 g chopped tomatoes; 180 g onion; 150 g peeled carrot; 150 g red bell pepper; 10 g garlic; 10 g peeled fresh ginger; 20 ml food-grade red palm oil; 3 g salt; 1 g black pepper; 1 litre water plus small simmering adjustments

🍲 Yam and beef stew with tomato, carrot and pepper, thickened with soft yam.

Ingredients

600 g boneless stewing beef in 3 cm cubes
800 g peeled edible white yam
400 g chopped tomatoes
180 g onion
150 g peeled carrot
150 g red bell pepper
10 g garlic
10 g peeled fresh ginger
20 ml food-grade red palm oil
3 g salt
1 g black pepper
1 litre water plus small simmering adjustments

Preparation

Slice onion, chop garlic and ginger. Dice carrot and pepper small and yam in 3 cm cubes. Hold yam chilled in some clean water during first beef cooking, then drain before adding.

Warm red oil gently in casserole. Cook onion 6 minutes, garlic and ginger 1 minute. Add beef and stir 5 minutes, then tomatoes, water, salt and pepper.

Bring to simmer, partly cover and cook gently about 1 hour 30. Check liquid and top up with hot water if needed. Meat must begin to tenderise; extend this phase if firm.

Add drained yam and carrot. Cook 15 minutes then add pepper for 10–15 minutes until beef very tender and yam cooked at centre. Mash a few yam pieces against side to thicken, keeping other pieces intact.

Rest 5 minutes and divide into 4 deep plates. Reference: 25 minutes preparation, about 2 hours 10 cooking, 5 resting, total 2 hours 40. Beef may need longer. No cube, fish or extra sides included.