Smooth palm nut base simmered with beef, eggplant, and traditional spices.
Hands-free mode with voice commands & timers
No ratings yet
In a large heavy-bottomed pot, sear the cubed beef with half the chopped onions, garlic, and ginger until browned.
Add the blended tomatoes and the remaining onions to the pot, simmering for 5 minutes until the liquid reduces slightly.
Stir in the palm nut concentrate and add 1 liter of water, mixing thoroughly until the sauce is smooth and uniform.
Bring the mixture to a boil, then reduce heat to medium-low. Add the whole eggplants and the habanero peppers (keep them whole to control heat).
Crumble the bouillon cubes into the sauce and add the smoked fish pieces carefully to avoid breaking them too much.
Simmer the sauce uncovered for 45 to 60 minutes, stirring occasionally to prevent the bottom from scorching.
The sauce is ready when it has thickened significantly and a layer of red palm oil naturally rises to the surface.
Remove the whole peppers before serving if you prefer a milder taste, and serve hot with Foutou Banane or white rice.
