{"id":413,"date":"2024-08-15T16:39:41","date_gmt":"2024-08-15T16:39:41","guid":{"rendered":"https:\/\/yifeem.com\/?p=413"},"modified":"2026-10-17T10:42:27","modified_gmt":"2026-10-17T10:42:27","slug":"sombi-dougoup-ndir-par-feemu-fii-ak-feneen-la-cuisine-de-sala","status":"publish","type":"post","link":"https:\/\/yifeem.com\/sombi-dougoup-ndir-par-feemu-fii-ak-feneen-la-cuisine-de-sala\/","title":{"rendered":"Sombi Dougoup Ndir par Feemu Fii ak Feneen : la cuisine de Sala. \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=\"sombi dougoup Ndir by feemu fii ak feneen la cuisine de Sala\" width=\"1040\" height=\"585\" src=\"https:\/\/www.youtube.com\/embed\/RWJd9fXEnHk?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<ul class=\"wp-block-list\">\n<li><strong>La C\u00e9r\u00e9ale :<\/strong> 250 g de mil (Sankhal ou couscous de mil moyen).<\/li>\n\n\n\n<li><strong>Eau :<\/strong> 1 litre (pour la cuisson du mil).<\/li>\n\n\n\n<li><strong>Lait :<\/strong> 500 ml de lait entier ou de lait liquide.<\/li>\n\n\n\n<li><strong>Lait ferment\u00e9 \/ Yaourt :<\/strong> 500 g de lait caill\u00e9, de yaourt grec ou de cr\u00e8me fra\u00eeche (la touche \u00ab Ndir \u00bb).<\/li>\n\n\n\n<li><strong>Sucre :<\/strong> 100 g \u00e0 150 g (selon votre pr\u00e9f\u00e9rence).<\/li>\n\n\n\n<li><strong>Beurre :<\/strong> 1 cuill\u00e8re \u00e0 soupe (facultatif, pour l&rsquo;onctuosit\u00e9).<\/li>\n\n\n\n<li><strong>Aromates :<\/strong>\n<ul class=\"wp-block-list\">\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 d&rsquo;extrait de vanille.<\/li>\n\n\n\n<li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de noix de muscade (facultatif mais traditionnel).<\/li>\n\n\n\n<li>Une pinc\u00e9e de sel.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Garniture :<\/strong> Raisins secs ou noix de coco r\u00e2p\u00e9e (facultatif).<\/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\">Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Cuisson du mil<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Rincez soigneusement les grains de mil (Sankhal).<\/li>\n\n\n\n<li>Dans une casserole, portez l&rsquo;eau \u00e0 \u00e9bullition avec une pinc\u00e9e de sel.<\/li>\n\n\n\n<li>Ajoutez le mil. R\u00e9duisez le feu, couvrez et laissez mijoter pendant environ <strong>20 \u00e0 30 minutes<\/strong> jusqu&rsquo;\u00e0 ce que les grains soient tendres et que l&rsquo;eau soit absorb\u00e9e. (Si vous utilisez du couscous de mil, vous pouvez le cuire \u00e0 la vapeur, mais la cuisson \u00e0 l&rsquo;eau rend le Sombi plus cr\u00e9meux).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. Ajout du sucre et des ar\u00f4mes<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pendant que le mil est encore chaud, ajoutez le beurre (si utilis\u00e9) et le sucre. M\u00e9langez bien pour que le sucre se dissolve compl\u00e8tement.<\/li>\n\n\n\n<li>Versez le lait liquide ainsi que la vanille et la muscade. Laissez refroidir \u00e0 temp\u00e9rature ambiante.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3. La touche finale \u00ab Ndir \u00bb<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Une fois le m\u00e9lange refroidi, incorporez d\u00e9licatement le <strong>lait caill\u00e9<\/strong> ou le yaourt. M\u00e9langer lorsqu&rsquo;il est chaud pourrait faire trancher le lait, attendez donc qu&rsquo;il soit ti\u00e8de ou froid.<\/li>\n\n\n\n<li>Cela cr\u00e9e cette texture signature \u00e9paisse, cr\u00e9meuse et l\u00e9g\u00e8rement acidul\u00e9e.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4. R\u00e9frig\u00e9ration et service<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Placez le Sombi Dougoup au r\u00e9frig\u00e9rateur pendant au moins <strong>2 heures<\/strong>. Il se d\u00e9guste id\u00e9alement bien froid.<\/li>\n\n\n\n<li>Garnissez de raisins secs ou d&rsquo;un peu de cr\u00e8me suppl\u00e9mentaire avant de servir dans des bols.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Instructions 1. Cuisson du mil 2. Ajout du sucre et des ar\u00f4mes 3. La touche finale \u00ab Ndir \u00bb 4. R\u00e9frig\u00e9ration et service<\/p>\n","protected":false},"author":1,"featured_media":1117,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,8],"tags":[],"class_list":["post-413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-snacks-appetizers"],"_links":{"self":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/413","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=413"}],"version-history":[{"count":2,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/413\/revisions"}],"predecessor-version":[{"id":415,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/413\/revisions\/415"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media\/1117"}],"wp:attachment":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media?parent=413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/categories?post=413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/tags?post=413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}