Popular dish from Cote d'Ivoire. "Seed Sauce".
la Sauce Graine INGREDIENTS:
1-2 lbs Stew Meats (Mutton, Beef, etc. I chose Boneless Beef Shank)
1 head Garlic, roughly chopped
Cooking Oil
1 can Palm Nut Concentrate
Water
2 Onions, chopped
I can Tomato Paste
3 Blue Crabs
Salt & Pepper
5 Spice
La Sauce Graine DIRECTIONS:
Cut Stew Meat into bite size pieces and chop Garlic.
Heat Cooking Oil over HIGH heat and sear Meat and Garlic for about 7-8 minutes. Remove from heat. Save juices in the pan.
Empty Palm Nut Concentrate into a Dutch Oven and add 2 cans of water.
Heat on HIGH until boiling. Cover. Reduce to low boil and cook for 20 minutes.
Add Meat, Garlic, Onions, Tomato Paste, and Gumbo Seasoning. Return to a boil. Cover and cook for 2 hours.
Add Blue Crabs and cook for 20 minutes.
Serve with Foutou Fritters.
Foutou Fritter INGREDIENTS:
6 Plantains
1 Cassava Root (about the size of a Plantain) (Also called Yuca or Manioc)
Water
Salt
Butter
Foutou Fritter DIRECTIONS: (this a completely botched attempt at making Foutou so I made something else.)
Peel and cut Plantains and Cassava Root into smaller pieces.
Boil them together in a large pot of Water for 20 minutes.
Remove the Cassava and drain to cool.
Let the Plantains cool in the water.
Add Cassava to a food processor with a little bit of Salt. Puree it until smooth. If it begins to get really sticky and thick, add some water from the pot. Move to a mixing bowl once smooth.
Add the Plantains to a food processor and puree until smooth. Combine with Cassava.
This is the hard part. You have to combine the Cassava and Plantains. I did this by putting them back into the food processor together and nearly burned the motor out but it worked.
With wet hands, form 1/4" thick pancakes from the dough.
Heat Butter in a pan over MEDIUM HIGH heat. Gently place the fritters into the butter and cook until golden brown. (Look, I know this is not how you make Foutou, but try this. It really came our great and goes nicely with the Sauce Graine.)
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