Entree: Cote d'Ivoire – National Cuisine – Sauce Graine (Hearty Ivorian palm-nut stew of palm fruit extract simmered with chicken or fish and leafy greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 1 hr

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 8 chicken pieces, approx. 2 lb (thighs and drumsticks)
- 14 oz canned palm nut concentrate (palm fruit puree) or fresh palm fruit extract
- 2 tbsp (30 ml) red palm oil (if additional oil is desired)
- 2 tbsp (30 ml) vegetable oil
- 1 cup yellow or white onion, chopped
- 2 medium tomatoes, chopped, about 1 1/2 cups
- 1 tbsp tomato paste
- 2 cloves garlic, minced, about 1 tsp
- 1 tbsp fresh ginger, grated
- 1–2 scotch bonnet peppers, whole or minced depending on heat preference
- 4 oz smoked dried fish, flaked (optional for extra depth)
- 2 tsp bouillon powder or 2 bouillon cubes
- 2 cups (480 ml) water or light chicken stock
- 2 tbsp natural peanut butter or 1/4 cup ground roasted peanuts (optional to thicken)
- 2 cups chopped cassava leaves or spinach
- Salt to taste

Show original ingredient measurements

- 8 chicken pieces, approx. 2 lb (900 g) (thighs and drumsticks)
- 14 oz (400 g) canned palm nut concentrate (palm fruit puree) or fresh palm fruit extract
- 2 tbsp (30 ml) red palm oil (if additional oil is desired)
- 2 tbsp (30 ml) vegetable oil
- 1 cup (150 g) yellow or white onion, chopped
- 2 medium tomatoes, chopped, about 1 1/2 cups (250 g)
- 1 tbsp (15 g) tomato paste
- 2 cloves garlic, minced, about 1 tsp (5 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 scotch bonnet peppers, whole or minced depending on heat preference
- 4 oz (115 g) smoked dried fish, flaked (optional for extra depth)
- 2 tsp (8 g) bouillon powder or 2 bouillon cubes
- 2 cups (480 ml) water or light chicken stock
- 2 tbsp (32 g) natural peanut butter or 1/4 cup (35 g) ground roasted peanuts (optional to thicken)
- 2 cups (60 g) chopped cassava leaves or spinach
- Salt to taste

Instructions

Gram weights below are shown as approximate US weights.

1. Pat chicken pieces dry and season lightly with salt. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium-high heat. Brown chicken on all sides, about 6–8 minutes, then remove and set aside.
2. In the same pot add chopped onion, garlic and ginger; sauté until softened and fragrant, about 4–5 minutes. Stir in chopped tomatoes and tomato paste and cook until tomatoes break down, about 6–8 minutes.
3. If using canned palm nut concentrate, thin it with 2 cups (480 ml) water or stock in a bowl until pourable. Pour the palm mixture into the pot with the vegetables, stirring to combine. Add bouillon and whole or minced scotch bonnet pepper.
4. Return browned chicken pieces to the pot along with any accumulated juices. Add smoked fish if using. Bring to a simmer, cover partially, and cook gently for 25–30 minutes until chicken is nearly tender and the sauce has thickened.
5. If using, whisk in 2 tbsp peanut butter or ground peanuts to enrich and slightly thicken the sauce. Continue to simmer uncovered another 10–15 minutes, stirring occasionally, until oil rises and separates from the sauce and flavors concentrate.
6. Stir in chopped cassava leaves or spinach and simmer 3–5 minutes until greens are wilted and tender. Adjust salt to taste and remove whole peppers if left whole.
7. Serve Sauce Graine hot over steamed rice, fufu, boiled yams or cassava with extra palm oil drizzled if desired.

1. Pat chicken pieces dry and season lightly with salt. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium-high heat. Brown chicken on all sides, about 6–8 minutes, then remove and set aside.
2. In the same pot add chopped onion, garlic and ginger; sauté until softened and fragrant, about 4–5 minutes. Stir in chopped tomatoes and tomato paste and cook until tomatoes break down, about 6–8 minutes.
3. If using canned palm nut concentrate, thin it with 2 cups (480 ml) water or stock in a bowl until pourable. Pour the palm mixture into the pot with the vegetables, stirring to combine. Add bouillon and whole or minced scotch bonnet pepper.
4. Return browned chicken pieces to the pot along with any accumulated juices. Add smoked fish if using. Bring to a simmer, cover partially, and cook gently for 25–30 minutes until chicken is nearly tender and the sauce has thickened.
5. If using, whisk in 2 tbsp (32 g) peanut butter or ground peanuts to enrich and slightly thicken the sauce. Continue to simmer uncovered another 10–15 minutes, stirring occasionally, until oil rises and separates from the sauce and flavors concentrate.
6. Stir in chopped cassava leaves or spinach and simmer 3–5 minutes until greens are wilted and tender. Adjust salt to taste and remove whole peppers if left whole.
7. Serve Sauce Graine hot over steamed rice, fufu, boiled yams or cassava with extra palm oil drizzled if desired.