Sauce Graine

Name: Sauce Graine
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Guinea
Ingredients: 3 cups palm nut cream or concentrate; 1.5 lb beef or smoked fish; 1 onion, chopped; 3 cloves garlic; 1 tbsp grated ginger; 2 tbsp tomato paste; 1 scotch bonnet chili; 1 cup eggplant, chopped; Salt, to taste; Water, as needed

6 servings20 min prep60 min cookMedium Guinea

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The Story Behind It

The Tale of Sauce Graine

Sauce graine, made from pounded palm fruit, is a foundational sauce across coastal West Africa wherever oil palms are cultivated, and in Guinea it's a beloved staple typically simmered with meat or fish and served over rice. Its rich, orange-red color and deep flavor come from the palm nut pulp itself, not palm oil alone.

Ingredients

Scale:· 6 servings

3 cups palm nut cream or concentrate
1.5 lb beef or smoked fish
1 onion, chopped
3 cloves garlic
1 tbsp grated ginger
2 tbsp tomato paste
1 scotch bonnet chili
1 cup eggplant, chopped
Salt, to taste
Water, as needed

Instructions

1Simmer the meat in salted water with onion and garlic until tender, reserving the broth.
2Heat the palm nut cream in a pot with a little water and reserved broth, stirring to loosen.
3Add the tomato paste, ginger, and chili, and simmer, stirring frequently, 25-30 minutes until the oil begins to separate and rise to the surface.
4Add the cooked meat and chopped eggplant, and simmer 15-20 more minutes until the eggplant is tender and the sauce has thickened.
5Season with salt and serve over rice.

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