Palm Belt · Coastal Classic
Foutou Sauce Graine
Photo: Fimalisa / Wikimedia Commons · CC BY-SA 4.0
San-Pédro was built from scratch as a deep-water port in the late 1960s and has become one of the world's largest cocoa-export ports, but the palm nuts for this sauce still come from nearby village groves.
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: Sauce graine is eaten across southern Ivory Coast, and in San-Pédro it reflects the southwestern forest belt, where oil palms grow alongside the cocoa and rubber plantations that feed the port.
More from Ivory Coast
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