Nyembwe is called ‘sauce graine’ in Cote d’voire and is made from the pulp of the oil palm kernel.
[ad]
It’s called ‘moambé’ in Congo and ‘banga soup’ in Nigeria. This sauce is also a wonderful accompaniment to meat and smoked fish.
Ingredients
• Okra
• Spring onions (scallions)
• Oil
• Nile perch, sea bass or barramundi fillets
• Salt and pepper
• Plain flour
• Orange nokoss
• Palm kernel pulp
• Dried shrimp powder
• Crabs (velvet crabs), halved
• Green chillies
• Spinach leaves

Preparation
• Cut the okra in half lengthwise, and cut the spring onions into quarters. Heat the oil for deep-frying.

• Clean the fish. Cut the fillets in half, season with salt and pepper, and coat with flour before deep-frying in the hot oil until golden. Drain the fish pieces on a paper towel.

• Sweat the nokoss and 1 tablespoon of the palm kernel pulp in a flameproof casserole dish for 2 minutes. Add the shrimp powder and crabs and cook, stirring constantly, for 5 minutes.

• Add the remaining palm kernel pulp, season with salt and pepper, and simmer over low heat for 10 minutes.

• Add the okra, spring onion, and whole chilies, then cover and simmer for 10 minutes. Add the fried fish pieces and some water, if needed, and simmer for 10 minutes.

• To serve, remove the fish pieces, crabs, and vegetables from the casserole. Briefly whisk the sauce, then pour it into a serving dish and add the fish, crabs, and vegetables. Decorate with a few baby spinach leaves and serve with steamed tubers.
[ad unit=2]