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Palm Nut Soup (Sauce Graine)

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30 min
Prep
45 min
Cook

Ingredients

  • 1 kg (2.2 lb) fresh palm nuts (or 500 g / 1 lb canned palm nut concentrate)
  • 400 g (14 oz) beef or smoked fish, cut into pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 chili pepper
  • 1 tbsp tomato paste
  • Salt, to taste
  • 1 L (4 cups) water

Method

  1. If using fresh palm nuts, boil until soft, then pound and press through a sieve to extract the orange pulp and oil, discarding the fibers.
  2. In a pot, brown the meat or fish with onion and garlic.
  3. Add the palm nut extract (or canned concentrate), tomato paste, chili and water.
  4. Simmer uncovered for 30-40 minutes, stirring occasionally, until the soup thickens and the oil rises to the surface.
  5. Season with salt and serve hot with rice or foutou.

Introduction: Made from the pulp of boiled palm fruit, sauce graine is one of Ivory Coast's most beloved soups, rich, orange-red, and often considered a comfort dish for special Sunday meals.

Cultural Background: Made from the pulp of boiled palm fruit, sauce graine is one of Ivory Coast's most beloved soups, rich, orange-red, and often considered a comfort dish for special Sunday meals.

Tips: Canned palm nut concentrate is a reliable shortcut if fresh palm fruit isn't available. Stir occasionally near the end to prevent the thickened soup from sticking.

Variations: Add whole okra pieces for extra body and a West African variation on the classic.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a little water if too thick.

Nutrition: Approx. per serving: 420 kcal, 24 g protein, 12 g carbohydrate, 30 g fat

FAQs:

Q: Can I use canned palm fruit concentrate?

A: Yes, it's a common and reliable substitute for fresh palm nuts and widely available in African grocery stores.

Q: Why is the soup orange-red?

A: The color comes from the natural pigment in palm fruit pulp and oil, which is central to the dish's flavor and appearance.

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