👨‍🍳 作り方

1. 1

   If using fresh palm nuts, process them to extract the cream, then strain. If using canned, ensure it's a good quality concentrate.

   💡 プロのコツ: Fresh palm nuts require significant preparation.
2. 2

   In a large pot, combine the palm nut cream with 1 liter of water. Bring to a simmer over medium heat, stirring occasionally.

3. 3

   Add the beef or goat meat, chopped onion, minced garlic, grated ginger, and the scotch bonnet pepper to the pot. Season with salt.

4. 4

   Cover and let the soup simmer gently for about 1 hour, or until the meat is tender. Stir occasionally to prevent sticking.

5. 5

   Add the flaked smoked fish to the soup and continue to simmer for another 20-30 minutes, allowing the flavors to meld.

6. 6

   While the sauce simmers, prepare the fufu. In a separate pot, bring water to a boil. Gradually whisk in the fufu flour, a little at a time, to avoid lumps. Continue whisking and cooking over medium heat until a thick, smooth dough forms.

7. 7

   Once the fufu reaches the desired consistency, turn it out onto a plate or into a serving bowl. Shape it as desired.

8. 8

   Taste the sauce graine and adjust seasoning if necessary. Remove the whole scotch bonnet pepper if desired, or leave it in for those who like extra heat.

9. 9

   Serve the hot sauce graine alongside the fufu. Traditionally, fufu is eaten with the hands, by breaking off a piece, making an indentation, and scooping up the sauce.