By Jimisayo Opanuga 07 August 2023 | 3:30 pm Nyembwe is called ‘sauce graine’ in Cote d’voire and is made from the pulp of the oil palm kernel. 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… Nyembwe is called ‘sauce graine’ in Cote d’voire and is made from the pulp of the oil palm kernel. 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. Guardian Life 1 hour ago Nyembwe is called ‘sauce graine’ in Cote d’voire and is made from the pulp of the oil palm kernel. 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