Palm nut soup (sauce graine)

Ingredients

• 800 g palm nut creamFind in the shop →
• 800 g meat (beef, chicken or mutton)Find in the shop →
• 1 smoked fish and a few crabsFind in the shop →
• 2 onions, 2 tomatoes, 1 eggplantFind in the shop →
• Chili, stock cube, saltFind in the shop →
• Plantain foutou or riceFind in the shop →

Method

1. Cook the meat with one onion, salt and stock cube in 1.5 litres of water for 30 minutes.
2. Dissolve the palm nut cream in the cooking water and add the whole tomatoes and eggplant.
3. After 15 minutes, lift out the tomatoes and eggplant, mash them and return them to the sauce.
4. Add the smoked fish, crabs and chili; simmer 40 minutes over low heat.
5. The sauce is ready when the red oil rises to the surface. Serve with foutou or rice.