Sauce Graine

What we know so far

Sauce graine is the Ivorian palm-nut sauce, the partner of foutou banane and the Sunday lunch of Abidjan: fresh palm nuts boiled, pounded and washed to a thick red juice, simmered for an hour or two with onion, garlic, tomato and pepper until the oil rises, and loaded with chicken, mutton or beef, crab, prawns and smoked fish. Kablé (turmeric leaf) is the Ivorian scent; bay leaf is the modern addition. Nigeria's banga soup and Ghana's abenkwan come from the same nut; the Ivorian pot is eaten with foutou, attiéké or rice rather than with a starch swallow from the same country's north.

The draft was written from 2 published sources and holds 9 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting