Sauce Graine Small Recipe

Season and Parboil

If using beef: cut into bite-size pieces. Season chosen protein with 1 tsp salt, 0.5 tsp black pepper, minced garlic and half sliced onion. For beef, parboil in 1 cup water for 25–30 minutes until slightly tender, skimming foam. For chicken, simmer 10–15 minutes until mostly cooked. For fish, gently simmer 6–8 minutes until just cooked. Reserve the cooking liquid (stock) and set protein aside.

Rinse 2 cups rice until water runs clear. In a pot combine rice, 3.5 cups water and 0.5 tsp salt. Bring to a boil uncovered, then reduce heat to low, cover and simmer 15–20 minutes until tender and water absorbed. Fluff with fork and keep warm.

Prepare Sauce Base

If using fresh palm nuts: boil and pound or blend then strain to collect fresh palm cream and use in place of prepared concentrate (not covered in detail here). If using prepared palm nut concentrate or canned palm nut sauce, pour 3 cups into a medium pot and add 2 cups of reserved protein stock or water. Stir to combine.

Cook and Clarify

Bring the palm nut mixture to a gentle simmer over medium heat. Allow to cook uncovered 10–12 minutes, stirring occasionally. If a layer of palm oil separates and rises, skim any excess foam or impurities from the surface with a spoon.

Thicken and Season

If using ground egusi, gradually whisk in 1/2 cup ground egusi to the simmering palm sauce to add body. Simmer 6–8 minutes to remove raw taste and thicken slightly. Add 2 tbs ground crayfish, 2 seasoning cubes, 1 tbs fresh thyme, and the scotch bonnet (whole if you want less heat, pierced or chopped for more). Taste and add 1 tsp salt or more as needed.

Add Protein

Gently add the parboiled protein and any pan juices back into the sauce. Simmer on low 8–12 minutes to let flavors meld and the protein to finish cooking. If using fish, add fish in the last 6–8 minutes to avoid breaking it up.

Finish with Vegetables

Stir in 2 cups chopped spinach (or bitterleaf/ugu/kale). Cook 2–3 minutes until just wilted. If you roasted and blended red bell pepper, stir it in now for color and additional flavor and simmer 2 more minutes. Adjust seasoning.

Spoon cooked rice onto plates and ladle Sauce Graine with protein over the rice. Alternatively, serve the sauce with fufu or pounded yam on the side. Garnish with extra spinach or a whole scotch bonnet if desired.