Palm Oil Soup Or Sauce Graine Recipe
Fresh palm oil soup served with one optional side
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Ingredients
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Soup Base
Protein & Vegetables
Optional Side — Rice
Method
Soup Base
- 1
Prep
Prepare and measure all ingredients. Flake smoked fish into bite-sized pieces. Rehydrate dried shrimp in hot water for 10 minutes, drain. Blend fresh tomatoes if using.
- 2
- 3
Build flavor
Add tomato paste and cook 2–3 minutes, stirring frequently, to remove raw tomato taste. Add the crushed/blended tomatoes and continue to cook 4–5 minutes until the mixture thickens slightly and the oil takes on a red-orange hue.
- 4
Add stock and seasonings
Pour in the beef or chicken stock and bring to a gentle simmer. Stir in the smoked fish, rehydrated dried shrimp (if using), ground crayfish, seasoning cube, salt, and black pepper. Add the whole scotch bonnet pepper (leave whole for milder heat or chop for stronger heat). Simmer uncovered for 10 minutes to allow flavors to marry.
- 5
Thicken and finish
If using palm nut concentrate for a thicker, richer graine, stir it in now and simmer 8–10 minutes, stirring occasionally to prevent sticking. Taste and adjust seasoning. Add chopped bitter/smoked leaf seasoning now to preserve aroma. Remove and discard the whole scotch bonnet if used whole.
Protein & Vegetables
- 6
Prepare proteins
If your proteins (beef/goat/chicken) are not already cooked, pre-cook them until tender before adding to the soup. For convenience this recipe assumes pre-cooked proteins. Add the pre-cooked proteins to the simmering soup and cook 5–7 minutes so they take on the palm oil flavor.
- 7
Cook greens
Stir in the chopped leafy greens and simmer 3–4 minutes until just wilted and tender. Taste and adjust salt or pepper. If you prefer a thicker mouthfeel, mash a few pieces of cassava or yam into the soup at this stage (if using).
Optional Side — Rice
- 8
Cook rice
Rinse the rice until water runs clear. In a medium saucepan combine rinsed rice, 3.5 cups water, 1 tsp oil and 1/2 tsp salt. Bring to a boil uncovered, then reduce heat to low, cover tightly and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
- 9
Serve
Spoon hot palm oil soup (graine) over rice or serve the soup alongside the rice. Garnish with extra chopped fresh herbs or a few flaked pieces of smoked fish. Serve hot.