Sauce

Ivorian palm nut sauce

Name: Ivorian palm nut sauce
Total time: 90 min
Yield: 4 servings
Ingredients: 600 g Braising beef; 1 Onion; 2 cloves Garlic; 2 tbsp Olive oil; 400 g Pâte de noix de palme (moambe); 500 ml Stock; 1 Eggplant; 1, whole Chili pepper; 1 tsp Salt; 300 g, to serve Rice

Preparation time: 1 h 30
Servings: 4 servings

Ingredients

4 servings

Braising beef — to buy600 g
Onion — to buy1
Garlic — to buy2 cloves
Olive oil — to buy2 tbsp
Pâte de noix de palme (moambe) — to buy400 g
Stock — to buy500 ml
Eggplant — to buy1
Chili pepper — to buy1, whole
Salt — to buy1 tsp
Rice — to buy300 g, to serve

Preparation

Brown the braising beef (or chicken) with onion and garlic in oil until the meat is well colored.
Add the palm nut paste, thin it with a little hot water and mix well to get a smooth sauce.
Pour in the broth, bring to a boil, then simmer covered for 1 hour, stirring regularly so the sauce doesn't stick to the bottom.
Add the eggplant, cut into pieces, and the whole chili, continue cooking for 20 minutes until the palm oil rises slightly to the surface — a sign the sauce is ready.
Adjust the seasoning with salt and serve with white rice or attiéké.