Sauce Graine
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The Tale of Sauce Graine
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Sauce graine, a rich sauce made from pounded palm nuts, belongs to a family of palm-fruit sauces found across coastal West and Central Africa, wherever oil palms grow abundantly. In Ivory Coast it's a beloved national favorite, usually simmered with fish, chicken, or beef and eaten with rice, attiéké, or fufu.
Ingredients
Scale:· 6 servings
- 500g palm nut cream (or canned palm nut concentrate)
- 500g beef or smoked fish, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 eggplant, cubed
- 1 tsp ginger, minced
- 1 chili pepper, minced
- Salt to taste
- 4 cups water or stock
Instructions
- 1If using fresh palm nuts, boil and pound them, then strain to extract the thick red palm cream; otherwise dilute canned palm nut concentrate with water.
- 2Brown the beef in a pot with a little oil, then set aside.
- 3In the same pot, sauté onion, garlic, and ginger until fragrant.
- 4Add tomatoes and chili, cooking until softened.
- 5Pour in the palm nut cream and stock, stirring well, and bring to a simmer.
- 6Return the beef to the pot along with the eggplant, and simmer uncovered for 40-45 minutes, stirring occasionally, until the sauce thickens and the oil rises to the surface.
- 7Season with salt to taste.
- 8Serve hot over rice, attieké, or fufu.
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