{"id":919,"date":"2026-02-04T17:21:07","date_gmt":"2026-02-04T17:21:07","guid":{"rendered":"https:\/\/yifeem.com\/?p=919"},"modified":"2026-10-17T10:42:41","modified_gmt":"2026-10-17T10:42:41","slug":"soupe-kandia-par-feemu-fii-ak-feneen-la-cuisine-de-sala-cuisine-senegalaise","status":"publish","type":"post","link":"https:\/\/yifeem.com\/soupe-kandia-par-feemu-fii-ak-feneen-la-cuisine-de-sala-cuisine-senegalaise\/","title":{"rendered":"Soupe Kandia par Feemu Fii Ak Feneen : La cuisine de Sala, cuisine s\u00e9n\u00e9galaise."},"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=\"Soupe Kandia by feemu fii ak feneen la cuisine de sala cuisine s\u00e9n\u00e9galaise \" width=\"1040\" height=\"585\" src=\"https:\/\/www.youtube.com\/embed\/tdGNPtkJ-aw?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<h3 class=\"wp-block-heading\"><strong>Ingr\u00e9dients<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Composants principaux :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Gombo (Kandia) :<\/strong> Gombos frais, finement hach\u00e9s ou r\u00e2p\u00e9s.<\/li>\n\n\n\n<li><strong>Huile de palme :<\/strong> Pour la couleur orang\u00e9e caract\u00e9ristique et le go\u00fbt riche.<\/li>\n\n\n\n<li><strong>Prot\u00e9ines :<\/strong> Viande (b\u0153uf ou agneau), poisson fum\u00e9 et poisson frais (comme de la dorade ou du m\u00e9rou).<\/li>\n\n\n\n<li><strong>M\u00e9lange de fruits de mer :<\/strong> Moules, crevettes s\u00e9ch\u00e9es et un cocktail de fruits de mer.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ar\u00f4mes et Assaisonnements :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Poudres de mer :<\/strong> Poudre de crevettes pour plus de profondeur.<\/li>\n\n\n\n<li><strong>Aromates :<\/strong> Oignons, ail et piments forts.<\/li>\n\n\n\n<li><strong>Touches ferment\u00e9es :<\/strong> <em>Guedj<\/em> (poisson s\u00e9ch\u00e9 sal\u00e9) et <em>Yet<\/em> (mollusque s\u00e9ch\u00e9 ferment\u00e9).<\/li>\n\n\n\n<li><strong>Assaisonnement :<\/strong> Sel et bouillons cubes (facultatif).<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Pr\u00e9paration<\/strong><\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Pr\u00e9parer la base :<\/strong> Faites bouillir la viande et les fruits de mer les plus fermes (comme le <em>yet<\/em>) dans l&rsquo;eau jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient tendres.<\/li>\n\n\n\n<li><strong>Ajouter le gombo :<\/strong> Incorporez les gombos finement hach\u00e9s. Laissez mijoter avec le bouillon de viande en remuant de temps en temps pour obtenir la consistance visqueuse souhait\u00e9e.<\/li>\n\n\n\n<li><strong>Incorporer les aromates :<\/strong> Ajoutez le m\u00e9lange mix\u00e9 d&rsquo;oignons, d&rsquo;ail et de piments dans la marmite.<\/li>\n\n\n\n<li><strong>Ajouter l&rsquo;huile de palme :<\/strong> Versez l&rsquo;huile de palme. C&rsquo;est une \u00e9tape cruciale qui donne \u00e0 la soupe son aspect et son go\u00fbt uniques.<\/li>\n\n\n\n<li><strong>Mijoter avec les fruits de mer :<\/strong> Ajoutez le poisson s\u00e9ch\u00e9 (<em>guedj<\/em>), le poisson frais, les moules et les crevettes s\u00e9ch\u00e9es.<\/li>\n\n\n\n<li><strong>Assaisonnement final :<\/strong> Ajoutez la poudre de crevettes et ajustez le sel ou le bouillon selon votre go\u00fbt. Laissez mijoter le rago\u00fbt jusqu&rsquo;\u00e0 ce que l&rsquo;huile remonte \u00e0 la surface et que les saveurs soient bien m\u00e9lang\u00e9es.<\/li>\n\n\n\n<li><strong>Servir :<\/strong> Servez ce rago\u00fbt \u00e9pais et savoureux sur un riz blanc parfum\u00e9<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Composants principaux : Ar\u00f4mes et Assaisonnements : Pr\u00e9paration<\/p>\n","protected":false},"author":1,"featured_media":1319,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-919","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maincourses"],"_links":{"self":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/919","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=919"}],"version-history":[{"count":1,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/919\/revisions"}],"predecessor-version":[{"id":920,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/919\/revisions\/920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media\/1319"}],"wp:attachment":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media?parent=919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/categories?post=919"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/tags?post=919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}