{"id":567,"date":"2024-03-03T14:44:35","date_gmt":"2024-03-03T14:44:35","guid":{"rendered":"https:\/\/yifeem.com\/?p=567"},"modified":"2026-10-17T10:42:22","modified_gmt":"2026-10-17T10:42:22","slug":"lakhou-bissap-gourbane-par-feemu-fii-ak-feneen-cuisine-senegalaise-la-cuisine-de-sala","status":"publish","type":"post","link":"https:\/\/yifeem.com\/lakhou-bissap-gourbane-par-feemu-fii-ak-feneen-cuisine-senegalaise-la-cuisine-de-sala\/","title":{"rendered":"Lakhou Bissap Gourbane par Feemu Fii Ak Feneen &#8211; Cuisine S\u00e9n\u00e9galaise : La cuisine de Sala"},"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=\"lakhou bissap gourbane by feemu fii ak feneen cuisine S\u00e9n\u00e9galaise la cuisine de sala\" width=\"1040\" height=\"585\" src=\"https:\/\/www.youtube.com\/embed\/tpvM67MQW9g?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\">Ingr\u00e9dients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 kg de Viande :<\/strong> Coup\u00e9e en petits morceaux.<\/li>\n\n\n\n<li><strong>Produits de la mer \/ Poisson s\u00e9ch\u00e9 :<\/strong> \u00ab\u00a0Lakass\u00a0\u00bb (8 pi\u00e8ces), \u00ab\u00a0Toufa\u00a0\u00bb (escargots de mer), \u00ab\u00a0Yokoss\u00a0\u00bb (coquillages s\u00e9ch\u00e9s) et du \u00ab\u00a0Guedj\u00a0\u00bb (poisson s\u00e9ch\u00e9 ferment\u00e9).<\/li>\n\n\n\n<li><strong>Poudre de crevettes :<\/strong> Pour une saveur \u00ab\u00a0umami\u00a0\u00bb intense.<\/li>\n\n\n\n<li><strong>Sankhal (Semoule de Mil) :<\/strong> 500g de \u00ab\u00a0Noflaay\u00a0\u00bb (mil pr\u00e9-pr\u00e9par\u00e9 ou pr\u00e9cuit \u00e0 la vapeur).<\/li>\n\n\n\n<li><strong>L\u00e9gumes :<\/strong> Tomates fra\u00eeches et concentr\u00e9 de tomate.<\/li>\n\n\n\n<li><strong>Bissap (Oseille) :<\/strong> Feuilles de bissap vert fra\u00eeches et s\u00e9ch\u00e9es (la vari\u00e9t\u00e9 verte utilis\u00e9e pour les plats sal\u00e9s, et non les p\u00e9tales rouges pour le jus).<\/li>\n\n\n\n<li><strong>Le Nokoss (Base d&rsquo;\u00e9pices) :<\/strong> Une p\u00e2te mix\u00e9e compos\u00e9e d&rsquo;ail, de cives (oignons verts), de piment Sofia et d&rsquo;oignons.<\/li>\n\n\n\n<li><strong>Assaisonnement :<\/strong> Piments frais, une touche de tamarin, sel et poivre.<\/li>\n\n\n\n<li><strong>Kethiakh :<\/strong> Poisson fum\u00e9\/s\u00e9ch\u00e9.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Pr\u00e9parer la base :<\/strong> Dans une grande marmite, faites revenir la viande et ajoutez les fruits de mer s\u00e9ch\u00e9s (\u00ab\u00a0Lakass\u00a0\u00bb, \u00ab\u00a0Toufa\u00a0\u00bb, \u00ab\u00a0Yokoss\u00a0\u00bb et \u00ab\u00a0Guedj\u00a0\u00bb).<\/li>\n\n\n\n<li><strong>Ajouter les tomates :<\/strong> Incorporez les tomates fra\u00eeches et le concentr\u00e9 de tomate. Laissez cuire jusqu&rsquo;\u00e0 ce que la sauce r\u00e9duise et colore la base.<\/li>\n\n\n\n<li><strong>Le Nokoss et l&rsquo;assaisonnement :<\/strong> Ajoutez la p\u00e2te d&rsquo;\u00e9pices (Nokoss) ainsi que la poudre de crevettes pour booster les saveurs.<\/li>\n\n\n\n<li><strong>Incorporer les feuilles :<\/strong> Ajoutez les feuilles de bissap vert (fra\u00eeches et s\u00e9ch\u00e9es) dans la marmite. Cela donne au plat son profil acidul\u00e9 et savoureux caract\u00e9ristique.<\/li>\n\n\n\n<li><strong>Mijoter :<\/strong> Ajoutez le \u00ab\u00a0Kethiakh\u00a0\u00bb (poisson fum\u00e9), les piments et le tamarin. Versez de l&rsquo;eau et laissez mijoter jusqu&rsquo;\u00e0 ce que la viande soit tendre et que les saveurs soient bien m\u00e9lang\u00e9es.<\/li>\n\n\n\n<li><strong>\u00c9paissir avec le mil :<\/strong> Incorporez progressivement la semoule de mil (Noflaay). Continuez la cuisson \u00e0 feu doux, en remuant de temps en temps pour \u00e9viter que le fond ne br\u00fble, jusqu&rsquo;\u00e0 ce que le m\u00e9lange atteigne une consistance de bouillie \u00e9paisse et cr\u00e9meuse.<\/li>\n\n\n\n<li><strong>Touche finale :<\/strong> Garnissez de piments frais avant de servir bien chaud<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Instructions<\/p>\n","protected":false},"author":1,"featured_media":1178,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-567","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maincourses"],"_links":{"self":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/567","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=567"}],"version-history":[{"count":1,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/567\/revisions"}],"predecessor-version":[{"id":568,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/567\/revisions\/568"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media\/1178"}],"wp:attachment":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media?parent=567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/categories?post=567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/tags?post=567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}