Sauce graine (palm nut sauce)

Instructions

1. Boil the palm nut pulp in 1 litre of water for 20 minutes until it softens.
2. Mash the pulp with a fork or blend it, then pass it through a sieve to get a smooth purée.
3. In another pot, fry the chopped onions, garlic and chilies for 5 minutes.
4. Add the palm purée, the tomato paste, the flaked smoked fish and the bouillon cube.
5. Season with salt and pepper, then simmer for 30 minutes over low heat, stirring regularly.
6. The sauce should become thick and a bright reddish orange.
7. Serve hot with white rice.