Sauce Graine au Poisson FuméPalm Nut Stew with Smoked Fish

Name: Sauce Graine au Poisson Fumé (Palm Nut Stew with Smoked Fish)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Benin
Ingredients: 400 g Palm Nut Sauce; 350 g Smoked Fish (cleaned); 150 g Onion (finely chopped); 250 g Tomato (finely chopped); 10 g Garlic (crushed); 10 g Red Chili (finely chopped); 900 ml Fish Stock; 6 g Salt; 15 g Fresh Coriander (finely chopped)

Sauce graine is a palm-nut-based sauce or stew prepared in several West African cuisines. This Beninese-style version combines palm nut sauce with smoked fish, tomato, chili, and fish stock.

Prep

15m

Cook

40m

Serves

Regional versions

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Benin
Togo

Estimated

Nutrition

Per serving

680kcal

Calories

29g

Protein

55g

Fat

19g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

400g
Palm Nut Sauce
350g
Smoked Fish (cleaned)
150g
Onion (finely chopped)
250g
Tomato (finely chopped)
10g
Garlic (crushed)
10g
Red Chili (finely chopped)
900ml
Fish Stock
6g
Salt
15g
Fresh Coriander (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Bring the fish stock to a gentle simmer in a pot over medium heat.
02
Add the onion, tomato, and garlic, and cook until the vegetables soften and begin to break down.
03
Stir in the palm nut sauce until the soup is smooth and evenly colored.
04
Add the smoked fish and red chili, then simmer gently so the flavors meld and the fish warms through.
05
Season with the salt and cook a few minutes longer.
06
Finish with the fresh coriander and serve the soup hot.

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