Sauce graine with smoked fish

Ingredients

• 800 g canned palm nut fruit pulp (sauce graine concentrate)
• 500 g whole smoked mackerel or smoked mackerel steaks
• 3 pieces ripe tomatoes
• 1 piece yellow onion
• 2 cloves garlic cloves
• 4 pieces African eggplants (garden eggs) or small white eggplants
• 1 piece fresh habanero or Scotch bonnet pepper
• 1/2 tsp ground chili pepper
• 1 piece vegetable or fish bouillon cube
• to taste fine sea salt
• to taste freshly ground black pepper
• 900 ml water
• 600 g cooked white rice

Method

1. Clean the smoked mackerel by removing large visible bones and any overly dry sections, keeping sizable pieces that will hold up well during cooking.
2. Blend the tomatoes, onion, and garlic until smooth; the mixture should smell fresh, slightly sweet, and vibrant.
3. Whisk the palm nut fruit pulp with hot water in a large pot, then bring to a simmer, stirring regularly until smooth and deep orange.
4. Stir in the tomato puree, bouillon cube, black pepper, and a pinch of salt; simmer until the raw tomato aroma dissipates and red palm oil begins to bead on the surface.
5. Score the African eggplants and lower them into the sauce; continue simmering until tender when pierced with the tip of a knife.
6. Add the smoked fish and whole fresh chili without piercing it if you prefer mild heat; simmer gently so the smoky aroma permeates the sauce without breaking up the fish.
7. Taste and adjust the seasoning with salt and chili powder, then let the sauce reduce until glossy, velvety, and thick enough to coat the back of a spoon while remaining pourable.
8. Remove from the heat and let rest, covered, for a few minutes; the sauce should be fragrant with palm fruit, woodsmoke, and warm chili aromatics.
9. Serve piping hot in shallow bowls with steamed white rice, foutou banane, or attiéké.

Nutrition

Per serving

Energy

728.5 kcal

Protein

18.07 g

Carbohydrate

24.97 g

Fat

60.35 g

Fibre

5.8 g

Calcium

21.23 mg

Iron

0.7 mg

Magnesium

20.95 mg