Ivory Coast | Soup

Foutou Sauce Graine

Ivorian pounded plantain or yam foutou served with rich palm nut sauce, smoked meat, fish, and chile.

Country
Ivory Coast
Region
West Africa
Time
135 min
Serves
6
Level
hard
Start cooking Explore Ivory Coast recipes
01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

Scale the dish before you shop, then use the checklist while you cook.

Jump to methodMy cookbook

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Ivory Coast
4 steps 35 min prep 100 min cook (check method) 135 min total hard
1
Cook protein
Simmer smoked meat with onion, tomato, pepper, and a little water until tender.
protein 45:00
2
Add palm base
Add palm nut juice and smoked fish, then simmer uncovered until the sauce thickens.
sauce 45:00
3
Make foutou
Boil plantain and yam until tender, then pound together into a smooth elastic dough.
foutou 30:00
4
Serve
Serve foutou with hot sauce graine and extra pepper on the side.
plate 03:00

The sauce may include smoked beef, agouti, fish, crab, adjovan, or green chilies depending on place and budget.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Sunday lunch, maquis-style meals, and special family cooking.. Plan on a hard cook. Allow about 135 minutes total.

What to serve alongside it

Foutou banane, foutou igname, placali, or rice.

Regional lane

Coastal and southern table. Attieke, grilled fish, alloco, piment, and market plates made with cassava and plantain.

Chef watch-outs
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
  • Thinning the pot before the body of the soup or stew has developed.
  • Rushing the base before the raw edge has cooked out.
How you know it is ready
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Pantry lane

attieke, plantain, palm oil, scotch bonnet, eggplant

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Foutou Sauce Graine recipe from Ivory Coast
Foutou Sauce Graine finished dish
Chef board

Build the table around Foutou Sauce Graine

Foutou banane, foutou igname, placali, or rice.

Best route from here

Coastal and southern table

Collections to keep cooking
Explore Ivory Coast recipes
Explore more recipes
Keep exploring

Cook around Foutou Sauce Graine

Find a side dish or your next recipe from the same country or collection.

Kedjenou recipe from Ivory Coast Ivory Coast Stew Kedjenou A slow-cooked chicken stew made without any added water — the chicken and vegetables steam in their own juices with aromati... Time80 min ServingsServes 6 DifficultyMedium DietGluten Free RegionWest Africa Open recipe Attiéké with Grilled Fish recipe from Ivory Coast Ivory Coast Main dish Attiéké with Grilled Fish Fermented cassava attiéké served with grilled fish, onion-tomato salad, cucumber, lime, and hot Ivorian piment. Time55 min ServingsServes 4 DifficultyMedium DietGluten Free RegionWest Africa Open recipe Placali Sauce Kope recipe from Ivory Coast Ivory Coast Soup Placali Sauce Kope Ivorian fermented cassava placali served with slippery okra sauce, crab, smoked fish, meat, and chile. Time105 min ServingsServes 6 DifficultyHard DietGluten Free RegionWest Africa Open recipe Garba recipe from Ivory Coast Ivory Coast Recipe Garba Abidjan street-food plate of attieke, fried tuna, raw onion-tomato-pepper relish, oil, and seasoning. Time35 min ServingsServes 4 DifficultyEasy DietDairy Free RegionWest Africa Open recipe
Browse AfroKitchen Explore Ivory Coast recipes