Sauce Graine au Poulet
A rich and flavorful chicken stew made with palm nut pulp, onions, tomatoes, and spices. It's a staple dish often served with rice or fufu.
🧂 Ingredients
- 1 kg Chicken(cut into pieces)
- 800 g Palm nut pulp(canned or fresh)
- 2 large Onions(chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped, optional for heat)
- 3 tbsp Vegetable oil
- 500 ml Water
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(ground)
👨🍳 Instructions
- 1
Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken on all sides.
- 2
Remove chicken from the pot and set aside. Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for another minute until fragrant.
- 4
Stir in the crushed tomatoes and cook for 5 minutes, stirring occasionally.
- 5
Add the palm nut pulp and water to the pot. Stir well to combine, ensuring the pulp is fully integrated.
💡 Tip: If using canned palm nut pulp, ensure it's well mixed before adding. - 6
Return the browned chicken to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the chicken is tender and the sauce has thickened.
💡 Tip: Stir occasionally to prevent sticking. - 7
Taste and adjust seasoning with salt and pepper if needed. Serve hot with rice, fufu, or other accompaniments.
💡 Pro Tips
- ✓For a smoother sauce, you can strain the palm nut pulp before adding it.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓This stew can be made ahead of time and reheats well, often tasting even better the next day.
🔄 Variations
- Add other vegetables like bell peppers or okra.
- Use smoked fish or beef instead of chicken for a different flavor profile.