Palm Belt · Coastal Classic
Foutou Sauce Graine
Photo: Fimalisa / Wikimedia Commons · CC BY-SA 4.0
San-Pédro sits amid some of West Africa's largest oil-palm plantations, so the palm nuts crushed for this sauce are often grown within a few miles of where the dish is eaten.
Pounded plantain, cassava or yam foutou is paired with a rich sauce made from crushed palm-fruit pulp, simmered with meat, fish or crayfish. It's dense, orange-red, and eaten by hand, dipping the foutou straight into the sauce.
Why it's made this way: The dish's palm-nut sauce reflects San-Pédro's economy: the port city grew up around the palm-oil and rubber plantations of Ivory Coast's southwestern forest belt.
More from Ivory Coast
Part of World of Street Food — 3248 dishes from 118 countries.
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