Sauce Graine au BœufPalm Nut Sauce with Beef
A rich palm nut sauce simmered with beef, tomato, and smoky fish until full-bodied and glossy. The sauce is deeply savory and slightly earthy, a comforting dish traditionally served with plain rice or another simple starch.
Prep
25m
Cook
2h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Sauce
- 650gBeef Shoulder (cut into chunks)
- 500gPalm Nut Cream
- 200gOnion (finely chopped)
- 250gTomato (finely chopped)
- 60gTomato Paste
- 15gGarlic (crushed)
- 30mlVegetable Oil
- 100gSmoked Fish (flaked)
- 20gCrayfish
- 4gChili Powder
- 8gSalt
- 2gBlack Pepper
- 800mlWater
Rice
- 400gWhite Rice (rinsed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a large pot over medium heat.
- 02
Add the onion and cook until softened, then stir in the garlic.
- 03
Add the tomato and tomato paste and cook until the mixture darkens slightly and becomes thick.
- 04
Add the beef shoulder and turn it well in the tomato base.
- 05
Stir in the palm nut cream and water, then bring the sauce to a gentle simmer.
- 06
Add the smoked fish, crayfish, chili powder, salt, and black pepper, then cook gently until the beef is tender and the sauce is glossy.
- 07
Cook the white rice in a separate pot until tender, then drain if needed.
- 08
Serve the palm nut sauce over the cooked white rice.
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