{"id":205,"date":"2025-09-04T19:05:14","date_gmt":"2025-09-04T19:05:14","guid":{"rendered":"https:\/\/yifeem.com\/?p=205"},"modified":"2026-10-17T10:42:35","modified_gmt":"2026-10-17T10:42:35","slug":"etodie-a-ma-facon-par-feemu-fii-ak-feneen-la-cuisine-de-sala-cuisine-senegalaise","status":"publish","type":"post","link":"https:\/\/yifeem.com\/etodie-a-ma-facon-par-feemu-fii-ak-feneen-la-cuisine-de-sala-cuisine-senegalaise\/","title":{"rendered":"Etodi\u00e9 \u00e0 ma fa\u00e7on par Feemu Fii ak Feneen \u2013 La cuisine de Sala, cuisine s\u00e9n\u00e9galaise \u00bb"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Etodi\u00e9 \u00e0 ma fa\u00e7on by feemu fii ak feneen la cuisine de sala cuisine S\u00e9n\u00e9galaise \" width=\"1040\" height=\"585\" src=\"https:\/\/www.youtube.com\/embed\/RHVc0CUYU5s?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Prot\u00e9ines principales :<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Viande :<\/strong> Morceaux de b\u0153uf ou d&rsquo;agneau.<\/li>\n\n\n\n<li><strong>Produits de la mer :<\/strong> Crevettes s\u00e9ch\u00e9es et poisson fum\u00e9.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>L\u00e9gumes :<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Gombos :<\/strong> 250 g de gombos frais (kanja).<\/li>\n\n\n\n<li><strong>Manioc :<\/strong> Manioc r\u00e2p\u00e9.<\/li>\n\n\n\n<li><strong>Sauce graine :<\/strong> Pulpe ou sauce de noix de palme (noflaye).<\/li>\n\n\n\n<li><strong>Tomates :<\/strong> Tomates fra\u00eeches.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Aromates et Assaisonnement :<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Oignon et Ail :<\/strong> Oignons et ail hach\u00e9s.<\/li>\n\n\n\n<li><strong>Piment :<\/strong> Piments rouges frais.<\/li>\n\n\n\n<li><strong>\u00c9pices :<\/strong> Sel, poivre et un peu d&rsquo;huile.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Base :<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Huile de palme :<\/strong> Huile de palme rouge.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\u00c9tapes de pr\u00e9paration<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>1. Pr\u00e9paration de la base du rago\u00fbt<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Commencer par faire bouillir de l&rsquo;eau et ajouter les morceaux de viande. Laisser mijoter jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient tendres.<\/li>\n\n\n\n<li>Ajouter le manioc r\u00e2p\u00e9 et la sauce de noix de palme au m\u00e9lange de viande en \u00e9bullition.<\/li>\n\n\n\n<li>Bien remuer pour s&rsquo;assurer que les ingr\u00e9dients sont r\u00e9partis uniform\u00e9ment et laisser mijoter.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>2. Ajout des saveurs et de la texture<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ajouter les tomates fra\u00eeches, les crevettes s\u00e9ch\u00e9es et le poisson fum\u00e9 dans la marmite.<\/li>\n\n\n\n<li>Ensuite, incorporer les gombos r\u00e2p\u00e9s pour donner au rago\u00fbt sa texture \u00e9paisse caract\u00e9ristique.<\/li>\n\n\n\n<li>Ajouter le m\u00e9lange d&rsquo;oignons et d&rsquo;ail hach\u00e9s (le <em>nokos<\/em>).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>3. Touches finales<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ajouter les piments rouges frais pour relever le plat.<\/li>\n\n\n\n<li>Verser l&rsquo;huile de palme rouge pour donner au rago\u00fbt sa couleur vibrante et son go\u00fbt riche.<\/li>\n\n\n\n<li>Laisser mijoter \u00e0 feu doux jusqu&rsquo;\u00e0 ce que le rago\u00fbt atteigne une consistance \u00e9paisse et onctueuse.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>4. Service<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Servir le rago\u00fbt Etodi\u00e9 sur un lit de riz blanc. Garnir avec les morceaux de viande et de poisson cuits<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Prot\u00e9ines principales : L\u00e9gumes : Aromates et Assaisonnement : Base : \u00c9tapes de pr\u00e9paration 1. Pr\u00e9paration de la base du rago\u00fbt 2. Ajout des saveurs et de la texture<span class=\"more-button\"><a href=\"https:\/\/yifeem.com\/etodie-a-ma-facon-par-feemu-fii-ak-feneen-la-cuisine-de-sala-cuisine-senegalaise\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\">Etodi\u00e9 \u00e0 ma fa\u00e7on par Feemu Fii ak Feneen \u2013 La cuisine de Sala, cuisine s\u00e9n\u00e9galaise \u00bb<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1031,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maincourses"],"_links":{"self":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/comments?post=205"}],"version-history":[{"count":2,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/205\/revisions"}],"predecessor-version":[{"id":904,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/205\/revisions\/904"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media\/1031"}],"wp:attachment":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media?parent=205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/categories?post=205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/tags?post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}