Sauce Graine

Ingredients

• 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

1. 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.
2. 2Brown the beef in a pot with a little oil, then set aside.
3. 3In the same pot, sauté onion, garlic, and ginger until fragrant.
4. 4Add tomatoes and chili, cooking until softened.
5. 5Pour in the palm nut cream and stock, stirring well, and bring to a simmer.
6. 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.
7. 7Season with salt to taste.
8. 8Serve hot over rice, attieké, or fufu.

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