A Traditional Ivorian Favorite

Sauce Graine, also known as Palm Nut Soup, is one of Côte d’Ivoire’s most iconic and beloved dishes. Rich, flavorful, and deeply rooted in Ivorian culinary traditions, this comforting soup is prepared with palm nut concentrate, smoked meats, seafood, and aromatic ingredients that create its signature rich orange color and unforgettable taste.

Whether served during family gatherings, celebrations, or Sunday meals, Sauce Graine is a true symbol of Ivorian hospitality. It is most commonly enjoyed with foutou banane (fufu), foutou igname, or white rice, making it a satisfying meal that brings people together around the table.

At Dedior Cooking, we’re proud to share this authentic family recipe that captures the true flavors of Côte d’Ivoire.

Ingredients

• 1 whole smoked chicken, cut into serving pieces (or your choice of meat)
• 1 can (approximately 800 g) palm nut concentrate
• 2 liters water
• 300–500 g fresh crab, cleaned
• 1 whole smoked fish
• A small piece of stockfish (cod)
• 3 small whole onions
• 3–5 whole habanero peppers (adjust to your preferred heat level)
• 1 dried turmeric leaf (Kablè)
• 1–2 chicken bouillon cubes (or seasoning of your choice)
• Salt, to taste
• 1–2 tablespoons dried okra powder (optional)
• 30 g dried mushrooms (optional)
• 1 tsp of fish powder
• 1 tsp of shrimp powder

Instructions

Prepare the Palm Nut Broth

1. In a large bowl, combine the palm nut concentrate with the 2 liters of water.
2. Whisk thoroughly until the concentrate is completely dissolved and smooth.
3. Pour the mixture into a large pot and place over medium-high heat.

Build the Flavor

1. Add the dried turmeric leaf (Kablè) and the stockfish.
2. Once the soup comes to a boil, cook for about 5 minutes.

Add the Protein

1. Add the smoked chicken, fresh crabs, whole onions, and whole habanero peppers.
2. Simmer for 5 to 7 minutes.
3. Add the dried mushrooms (if using) and the whole smoked fish.

Blend the Aromatics

1. Continue cooking until the onions and peppers become very soft.
2. Carefully remove the onions and peppers from the pot.
3. Blend until smooth.
4. Return the blended mixture to the soup and stir well.

Season the Soup

1. Add the bouillon cubes and salt to taste, fish and shrimp powder.
2. If desired, stir in the dried okra powder for additional flavor and a slightly thicker texture.

Finish Cooking

1. Continue simmering over medium heat until the palm oil naturally rises to the surface of the soup. This is a sign that the sauce is fully cooked and has developed its rich traditional flavor.
2. Taste and adjust the seasoning if necessary.

Serve hot.

Tips

• Do not rush the cooking process. Sauce Graine develops its best flavor when simmered gently.
• Kablè (dried turmeric leaf) gives the soup its traditional aroma, but the recipe is still delicious without it if you cannot find it.
• Leaving the habanero peppers whole adds flavor without making the soup overly spicy. For extra heat, blend one or more peppers with the onions.
• Dried okra powder is optional but adds a traditional texture that many families enjoy.
• As the soup cooks, the natural palm oil will gradually rise to the surface—this is completely normal and indicates the sauce is ready.

Serving Suggestions

Sauce Graine is traditionally served with:

• Foutou Banane (Fufu /Mashed Plantains)
• Foutou Igname (Pounded Yam)
• White rice

Yield

6 to 8 servings

Storage

Allow the soup to cool completely before storing. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Reheat gently over medium heat, stirring occasionally before serving.

Enjoy this authentic taste of Côte d’Ivoire with family and friends!