West Africa · Soup
Sauce Claire (Light Aromatic Tomato, Aubergine, and Fresh Fish Broth)
A fragrant, crystal-clear Ivorian fish broth infused with fresh tomatoes, African eggplant, and crushed akpi seeds for delicate body.
The story
Sauce Claire is the pride of the coastal Lagoon peoples—including the Ébrié, Attié, and Alladian—who celebrate the fresh bounty of the Gulf of Guinea and river networks. Served traditionally at midday alongside pounded plantain foutou or fermented cassava placali, it stands apart from heavy West African sauces by maintaining a delicate, unthickened, aromatic broth. The culinary hallmark of an authentic sauce claire is the two-stage cooking of the vegetables: first simmered whole in the broth, then lifted out, pureed smooth, and returned to enrich the aromatic base.
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