Entree: Cote d'Ivoire – Northern Culinary Region – Sauce Graine (Rich palm-nut stew simmered with meat and vegetables, typically served with rice or cassava)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) beef stewing meat, cut into 1 in (2.5 cm) cubes
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) black pepper
- 2 tbsp (30 ml) vegetable oil for initial browning
- 3 tbsp (45 ml) red palm oil (or more to finish)
- 1 large onion, diced (about 200 g)
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 cup (240 g) crushed or chopped fresh tomatoes or canned plum tomatoes
- 1 cup (240 ml) palm nut concentrate or canned palm cream (pâte de noix de palme)
- 2 cups (480 ml) beef stock or water
- 1 cup (150 g) eggplant (aubergine), diced
- 1 cup (100 g) fresh okra, sliced
- 1 small scotch bonnet or habanero pepper, left whole or pierced (adjust to heat tolerance)
- 1 bouillon cube (e.g., Maggi), crushed (optional)
- 1 tsp (5 g) smoked paprika or mild chili powder (optional)
- 2 tbsp (30 ml) chopped parsley or cilantro for garnish
- 2 cups (400 g) long-grain white rice, uncooked, to serve (or attiéké)

Instructions

1. Season beef cubes with 1 tsp (5 g) salt and 1/2 tsp (1.5 g) black pepper. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium-high heat and brown beef in batches until well-seared; remove and set aside.
2. In the same pot add 3 tbsp (45 ml) red palm oil and sauté diced onion until soft and translucent, about 5–7 minutes. Add minced garlic and tomato paste; cook 1–2 minutes until fragrant.
3. Stir in crushed tomatoes and return the browned beef to the pot. Add palm nut concentrate and 2 cups (480 ml) beef stock or water, stirring to combine into a smooth sauce. If the palm concentrate is very thick, whisk with a small amount of hot water before adding.
4. Add the whole scotch bonnet pepper and bouillon cube if using. Bring to a gentle boil, then reduce heat and simmer, partially covered, until beef is tender, about 45–60 minutes. Skim excess fat if desired.
5. When beef is nearly tender, add diced eggplant and sliced okra. Simmer an additional 10–15 minutes until vegetables are soft and sauce is glossy and slightly thickened. Taste and adjust seasoning with salt, smoked paprika and a little more palm oil for richness if needed.
6. Meanwhile cook rice: rinse 2 cups (400 g) rice and cook according to package or simmer 3 cups (720 ml) water with rice covered 18–20 minutes until tender.
7. Serve the sauce graine hot over steamed rice or attiéké, garnish with chopped parsley or cilantro and offer extra hot pepper on the side.