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Grand-Béréby, Côte d’Ivoire (Ivory Coast) – Today we’re still on the coast of West Africa in Côte d’Ivoire where we’re going to see the entire process, cooking and eating, one of the best West African foods; palm nut soup.

Palm Nut Soup (known locally as Sauce Graine) is one of the great West African foods, but there are many ways to make it. In Grand-Béréby we met up with Léon who is part of the Krumen tribe. In this coastal area they make palm nut soup with the nuts of the African oil palm, and the heart of the same palm tree. The first step was to harvest all the ingredients, and it was also a huge education on where the ingredients came from and the work it takes to harvest them.

The palm nut soup was made with the boiled palm nuts, pounded into an soup and oil, and then boiled with a huge variety of local seafood, and the fresh heart of palm chopped into small pieces. They also added in tons of fresh chiles and a huge amount of dried chilies to make it extremely spicy.

Before eating we were greeted by a representative of the Chief of the village to customarily greeted us with a kola nut, chili, and a drink of local distilled sugarcane.

The palm nut soup was one of the best dishes I’ve eaten in West Africa, truly a complex magical flavor and combination of ingredients. It was a once in a lifetime food experience. And truly the amount of work it took to prepare made me even appreciate it more.

Thank you to Leon and his family for hosting us and preparing Ivorian style palm nut soup!

A huge thank you to my friend Mo Soumahoro from Belle Côte d’Ivoire (https://www.instagram.com/bellecotedivoire/) for arranging my trip and setting up everything.

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