Entree: Cote d'Ivoire – Central Culinary Region – Sauce graine (Palm nut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 1 lb (450 g) beef, boneless, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) red palm oil (huile de palme)
- 2 cups (480 ml) palm nut concentrate or canned palm nut paste (or fresh palm nut puree)
- 1 cup (240 ml) tomato puree (or 2 medium tomatoes blended)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 scotch bonnet (habanero) pepper, whole or finely chopped (to taste)
- 1 medium eggplant (garden egg), cut into 1-inch (2.5 cm) pieces — about 8 oz (225 g)
- 2 tsp (8 g) bouillon powder or 2 bouillon cubes (Maggi), adjust to taste
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (480 ml) water (or more to adjust sauce consistency)
- 4 smoked herrings, approx. 8 oz (225 g), gutted and skinned (optional)
- 1/4 cup (15 g) fresh parsley or basil, chopped for garnish

Instructions

1. If using fresh palm nuts, process them into a cream first (boil nuts, mash, strain to extract cream) and set aside. If using canned palm nut concentrate, dilute with a little water to loosen if very thick.
2. In a heavy pot, heat 2 tbsp of the red palm oil over medium-high heat. Brown the beef cubes in batches; remove and set aside.
3. Reduce heat to medium, add remaining 1 tbsp palm oil if needed, sauté the chopped onion until soft, then add garlic and ginger and cook 1–2 minutes until fragrant.
4. Add tomato puree and the whole or chopped scotch bonnet; cook 3–4 minutes to concentrate flavors. Return beef to the pot, add bouillon and 1 cup (240 ml) water; simmer covered for 30–40 minutes until beef is nearly tender.
5. Stir in the palm nut concentrate and remaining water to reach a saucy consistency. Simmer uncovered on low for 20–30 minutes, stirring occasionally, until oil from the palm rises and flavors meld.
6. Add the eggplant pieces and optional smoked herrings during the last 10–12 minutes of cooking so eggplant is tender and fish heated through. Taste and adjust salt, bouillon and pepper.
7. Remove the whole scotch bonnet if used whole (or leave in for more heat). Garnish with chopped parsley or basil and serve hot with attiéké, rice, boiled plantain or fufu.