{"id":986,"date":"2026-08-12T09:53:54","date_gmt":"2026-08-12T09:53:54","guid":{"rendered":"https:\/\/yifeem.com\/thieboudienne-bou-wekh-riz-au-poisson-blanc-de-fete\/"},"modified":"2026-10-17T10:42:37","modified_gmt":"2026-10-17T10:42:37","slug":"thieboudienne-bou-wekh-riz-au-poisson-blanc-de-fete","status":"publish","type":"post","link":"https:\/\/yifeem.com\/thieboudienne-bou-wekh-riz-au-poisson-blanc-de-fete\/","title":{"rendered":"Thi\u00e9boudienne Bou W\u00e9kh : Riz au poisson blanc de f\u00eate par Sala"},"content":{"rendered":"<div class=\"video-container\">\n    <iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/rKLhkKoVAfw\" title=\"Thi\u00e9boudienne Bou W\u00e9kh : Riz au poisson blanc de f\u00eate par Sala\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div>\n<h3><strong>Ingr\u00e9dients<\/strong><\/h3>\n<p><strong>Composants du plat de f\u00eate :<\/strong><\/p>\n<ul>\n<li><strong>Poisson :<\/strong> 1 gros m\u00e9rou blanc ou dorade enti\u00e8re nettoy\u00e9e et coup\u00e9e en darnes.<\/li>\n<li><strong>Farce aromatique (Roff) :<\/strong> Persil plat, oignons nouveaux, piment vert, ail \u00e9cras\u00e9, poivre noir moulu et sel fin.<\/li>\n<li><strong>Riz :<\/strong> 1 kg de brisures de riz parfum\u00e9.<\/li>\n<li><strong>L\u00e9gumes vari\u00e9s :<\/strong> Chou blanc, carottes, manioc fondant, aubergines locales, navet et gombos frais.<\/li>\n<li><strong>Assaisonnements marins :<\/strong> Morceau de guedj lav\u00e9, un d\u00e9 de y\u00ebt, huile d&rsquo;arachide, sel marin et sauce au bissap blanc (beugueudj).<\/li>\n<\/ul>\n<hr\/>\n<h3><strong>Pr\u00e9paration<\/strong><\/h3>\n<ol>\n<li><strong>Farcir le poisson :<\/strong> Inciser profond\u00e9ment les chairs du poisson et ins\u00e9rer la farce roff pour aromatiser la chair en profondeur.<\/li>\n<li><strong>Friture dor\u00e9e :<\/strong> Chauffer l&rsquo;huile d&rsquo;arachide dans une marmite et frire les morceaux de poisson jusqu&rsquo;\u00e0 ce qu&rsquo;ils arborent une texture bien croustillante. Retirer et mettre de c\u00f4t\u00e9.<\/li>\n<li><strong>Bouillon aromatique :<\/strong> Dans la m\u00eame huile, faire revenir les oignons hach\u00e9s, le guedj et le y\u00ebt. Ajouter l&rsquo;eau chaude en quantit\u00e9 suffisante, saler et porter \u00e0 \u00e9bullition.<\/li>\n<li><strong>Cuisson des l\u00e9gumes et gombos :<\/strong> Plonger tous les l\u00e9gumes d\u00e9coup\u00e9s et laisser mijoter \u00e0 feu moyen pendant 25 minutes. Retirer les l\u00e9gumes cuits avec d\u00e9licatesse pour \u00e9viter de les briser.<\/li>\n<li><strong>Cuisson du riz parfum\u00e9 :<\/strong> Verser le riz pr\u00e9alablement lav\u00e9 et pass\u00e9 \u00e0 la vapeur dans le bouillon fr\u00e9missant. R\u00e9duire au minimum et cuire \u00e0 l&rsquo;\u00e9touff\u00e9e pendant 20 \u00e0 25 minutes.<\/li>\n<li><strong>D\u00e9gustation :<\/strong> Disposer le riz dans un grand plat familial, couronner avec le poisson dor\u00e9 et les l\u00e9gumes, et accompagner de la sauce beugueudj et de tamarin.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Composants du plat de f\u00eate : Poisson : 1 gros m\u00e9rou blanc ou dorade enti\u00e8re nettoy\u00e9e et coup\u00e9e en darnes. Farce aromatique (Roff) : Persil plat, oignons nouveaux, piment<span class=\"more-button\"><a href=\"https:\/\/yifeem.com\/thieboudienne-bou-wekh-riz-au-poisson-blanc-de-fete\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\">Thi\u00e9boudienne Bou W\u00e9kh : Riz au poisson blanc de f\u00eate par Sala<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1395,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,1],"tags":[],"class_list":["post-986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood","category-maincourses"],"_links":{"self":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/986","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=986"}],"version-history":[{"count":1,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/986\/revisions"}],"predecessor-version":[{"id":1396,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/986\/revisions\/1396"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media\/1395"}],"wp:attachment":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media?parent=986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/categories?post=986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/tags?post=986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}