Chadian Bangaou with Lamb and Sweet Potato
A slow-simmered lamb and sweet potato stew with tomato, garlic, ginger, and peas. Serves 4.
Bangaou combines lamb and sweet potato with aromatics and tomato; some versions also include peas. In this version, the peas go in near the end so they turn tender without falling apart.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the ingredients
Chop the onion, garlic, and tomatoes. Peel and cut the sweet potato into 1 cm slices; cut the lamb into pieces, then peel and chop the ginger.
Ready to continue when: The onion, garlic, and tomatoes are chopped, and the sweet potato and lamb are cut into pieces.
15 min - 02
Start the stew
Put the lamb, onion, garlic, tomato, ginger, and water in a pot. Bring to a boil, then cover and simmer until the tomato is soft and incorporated into the broth.
Ready to continue when: The tomato is soft and the broth looks uniform.
- 03
Cook the sweet potato
Add the sweet potato, stir, and cover again. Simmer for 30 minutes.
Ready to continue when: The sweet potato is cooked but still holds its shape.
30 min - 04
Add the peas
Stir in the peas and simmer, covered, for 10 minutes.
Ready to continue when: The peas are tender and the sweet potato still holds its shape.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.