Sauce Graine Ivoirienne au Poisson ou Boeuf (Rich Red Palm Fruit, Okra & Herb Stew) – Authentic Côte d'Ivoire Recipe

Ingredients for Sauce Graine Ivoirienne au Poisson ou Boeuf (Rich Red Palm Fruit, Okra & Herb Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender beef chunks (or flaky fish/mushrooms), prepped into bite-sized pieces
• 1.5 cups whole okra pods, washed and trimmed
• 1 cup steamed white rice or foutou mash
• 1 medium onion and 3 cloves garlic, finely minced with rich red palm sauce
• 1.5 tbsp traditional Côte d'Ivoire seasoning (ginger, garlic, onions, country basil, chili)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef chunks (or flaky fish/mushrooms) for 5 minutes.
2. Add minced onion, garlic, rich red palm sauce, and ginger, garlic, onions, country basil, chili, stirring for 2 minutes until deeply aromatic.
3. Add whole okra pods and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in steamed white rice or foutou mash right before serving warm.