How to Make Ivorian Palm Soup (Sauce Graine)

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor profile with less saturated fat.

groundnut paste

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and can be more affordable.

Prepare the Palm Fruit Extract: If using fresh palm fruit, remove the pulp from the nuts and place it in a bowl. Add enough water to cover the palm fruit pulp, and then use your fingers to massage and squeeze the pulp to extract the juice. Strain the juice into a separate container. If using canned palm fruit pulp, simply open the can and set it aside.

Cook the Meat: In a large pot, heat the palm oil over medium-high heat. Add the chopped onions and minced garlic, and sauté until they become fragrant and translucent. Add the meat pieces and cook until they are browned on all sides.

Add the Palm Fruit Extract: Pour in the palm fruit extract (freshly squeezed or from the can) and bring it to a simmer.

Add Seasonings and Spices: Add the chopped peppers, stir well to combine. Season with salt and pepper to taste.

Simmer and Cook: Reduce the heat to low, cover the pot, and let the soup simmer for about 30-45 minutes or until the meat is tender and cooked through.

Add Vegetables and Fish: Add the chopped vegetables and smoked/dried fish (if using). Continue to simmer for an additional 10-15 minutes until the vegetables are tender.

Adjust the Seasoning: Taste the soup and adjust the seasoning, adding more salt or pepper if necessary.

Serve: Ivorian palm soup is traditionally served with fufu, rice, or another staple like cassava couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens