Sauce Graine de Palmier avec Poisson Séché
A rich and flavorful palm nut sauce made with dried fish, onions, and spices, often served with rice or fufu.
🧂 Ingredients
- 500 g Palm nut concentrate (Graine de palme)
- 200 g Dried fish (e.g., catfish or tilapia)(rinsed and rehydrated)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed or pureed)
- 1 small Scotch bonnet pepper(optional, for heat)
- 2 tbsp Vegetable oil
- 500 ml Water(or as needed)
- to taste Salt
- to taste Black pepper
👨‍🍳 Instructions
- 1
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and sauté for another minute until fragrant.
- 3
Stir in the crushed tomatoes and cook for about 10 minutes, allowing the sauce to thicken slightly.
- 4
Add the palm nut concentrate and mix well with the tomato base. Gradually add water, stirring to achieve a smooth consistency. Bring to a simmer.
- 5
Add the rinsed and rehydrated dried fish to the simmering sauce. If using, add the scotch bonnet pepper whole or pierced.
- 6
Cover the pot and let the sauce simmer gently for at least 30 minutes, or until the palm nut oil separates and rises to the surface, and the sauce has thickened. Stir occasionally to prevent sticking.
- 7
Season with salt and black pepper to taste. Remove the scotch bonnet pepper before serving if desired.
đź’ˇ Pro Tips
- âś“Ensure the dried fish is thoroughly rinsed to remove excess salt.
- âś“The palm nut concentrate can be found in African or international grocery stores.
- âś“Adjust the amount of water to reach your desired sauce consistency.
- âś“For a richer flavor, you can add a piece of smoked paprika or a bay leaf during simmering.
🔄 Variations
- Add chicken or beef along with the dried fish.
- Incorporate other vegetables like okra or spinach towards the end of cooking.
- Use fresh fish if dried fish is unavailable, but adjust cooking time accordingly.