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La Sauce Graine Ivoirienne with Blue Crab, Beef, and Foutou Fritters

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:

  1. Cut Stew Meat into bite size pieces and chop Garlic.

  2. Heat Cooking Oil over HIGH heat and sear Meat and Garlic for about 7-8 minutes. Remove from heat. Save juices in the pan.

  3. Empty Palm Nut Concentrate into a Dutch Oven and add 2 cans of water.

  4. Heat on HIGH until boiling. Cover. Reduce to low boil and cook for 20 minutes.

  5. Add Meat, Garlic, Onions, Tomato Paste, and Gumbo Seasoning. Return to a boil. Cover and cook for 2 hours.

  6. Add Blue Crabs and cook for 20 minutes.

  7. 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.)

  1. Peel and cut Plantains and Cassava Root into smaller pieces.

  2. Boil them together in a large pot of Water for 20 minutes.

  3. Remove the Cassava and drain to cool.

  4. Let the Plantains cool in the water.

  5. 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.

  6. Add the Plantains to a food processor and puree until smooth. Combine with Cassava.

  7. 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.

  8. With wet hands, form 1/4" thick pancakes from the dough.

  9. 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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