{"id":715,"date":"2023-02-28T22:02:47","date_gmt":"2023-02-28T22:02:47","guid":{"rendered":"https:\/\/yifeem.com\/?p=715"},"modified":"2026-10-17T10:42:16","modified_gmt":"2026-10-17T10:42:16","slug":"thiebou-ketiakh-a-la-senegalaise","status":"publish","type":"post","link":"https:\/\/yifeem.com\/thiebou-ketiakh-a-la-senegalaise\/","title":{"rendered":"Thi\u00e9bou K\u00e9tiakh \u00e0 la 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=\"thi\u00e9bou ki\u00e9tiakh a la S\u00e9n\u00e9galaise\" width=\"1040\" height=\"585\" src=\"https:\/\/www.youtube.com\/embed\/Wtb3ckSXHQE?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\"><strong>Ingr\u00e9dients<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Le Poisson :<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>K\u00e9tiakh :<\/strong> 3 \u00e0 4 morceaux de poisson fum\u00e9 (Ethmalose\/Bonga), nettoy\u00e9s, sans peau et sans ar\u00eates.<\/li>\n\n\n\n<li><strong>Guedj :<\/strong> Un petit morceau de poisson s\u00e9ch\u00e9 sal\u00e9 (pour ce parfum authentique \u00ab\u00a0umami\u00a0\u00bb).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Le \u00ab\u00a0Nokoss\u00a0\u00bb (P\u00e2te d&rsquo;\u00e9pices) :<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Oignons :<\/strong> 2 gros (hach\u00e9s).<\/li>\n\n\n\n<li><strong>Ail :<\/strong> 1 t\u00eate enti\u00e8re (gousses \u00e9pluch\u00e9es).<\/li>\n\n\n\n<li><strong>Poivron vert :<\/strong> \u00bd poivron.<\/li>\n\n\n\n<li><strong>Piment :<\/strong> 1 \u00e0 2 petits piments habanero (selon votre go\u00fbt).<\/li>\n\n\n\n<li><strong>Assaisonnement :<\/strong> Sel et poivre noir.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Le Riz et les L\u00e9gumes :<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Riz :<\/strong> 1 kg de riz bris\u00e9 (type riz parfum\u00e9), bien lav\u00e9.<\/li>\n\n\n\n<li><strong>Huile :<\/strong> 150 ml.<\/li>\n\n\n\n<li><strong>L\u00e9gumes :<\/strong> Aubergine, carottes, manioc et chou blanc.<\/li>\n\n\n\n<li><strong>Optionnel :<\/strong> Gombo (lalo) pour la texture.<\/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\"><strong>Instructions<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>1. Pr\u00e9parer le Nokoss<\/strong><\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Dans un mortier ou un mixeur, m\u00e9langez l&rsquo;<strong>ail<\/strong>, le <strong>poivron vert<\/strong>, le <strong>piment<\/strong> et la moiti\u00e9 des <strong>oignons<\/strong> avec du sel et du poivre.<\/li>\n\n\n\n<li>Pilez ou mixez jusqu&rsquo;\u00e0 obtenir une p\u00e2te \u00e9paisse et parfum\u00e9e.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>2. Faire sauter et mijoter<\/strong><\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Chauffez l&rsquo;<strong>huile<\/strong> dans une marmite \u00e0 fond \u00e9pais. Ajoutez le reste des <strong>oignons<\/strong> et faites-les revenir jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient l\u00e9g\u00e8rement dor\u00e9s.<\/li>\n\n\n\n<li>Ajoutez le <strong>Guedj<\/strong> (poisson sal\u00e9) et la p\u00e2te de <strong>Nokoss<\/strong>. Remuez pendant 2 \u00e0 3 minutes pour lib\u00e9rer les ar\u00f4mes.<\/li>\n\n\n\n<li>Ajoutez les morceaux de <strong>K\u00e9tiakh<\/strong> nettoy\u00e9s et remuez d\u00e9licatement.<\/li>\n\n\n\n<li>Versez environ <strong>1,5 \u00e0 2 litres d&rsquo;eau<\/strong>.<\/li>\n\n\n\n<li>Ajoutez vos <strong>l\u00e9gumes<\/strong> (carottes, aubergine, manioc, chou). Portez \u00e0 \u00e9bullition, puis baissez le feu et laissez mijoter jusqu&rsquo;\u00e0 ce que les l\u00e9gumes soient tendres (environ 25 minutes).<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>3. Le Riz<\/strong><\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Une fois les l\u00e9gumes cuits, retirez-les de la marmite avec un peu de bouillon et r\u00e9servez-les.<\/li>\n\n\n\n<li>Go\u00fbtez le bouillon et ajustez le sel.<\/li>\n\n\n\n<li>Ajoutez le <strong>riz lav\u00e9<\/strong> dans le bouillon bouillant. L&rsquo;eau doit arriver environ 1 \u00e0 2 cm au-dessus du niveau du riz.<\/li>\n\n\n\n<li>Couvrez herm\u00e9tiquement, r\u00e9duisez le feu au minimum et laissez cuire \u00e0 la vapeur pendant environ <strong>20 \u00e0 25 minutes<\/strong>. \u00c0 mi-cuisson, retournez d\u00e9licatement le riz pour assurer une cuisson uniforme.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>4. Service<\/strong><\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Dressez le riz dans un grand plat.<\/li>\n\n\n\n<li>Disposez le poisson fum\u00e9 et les l\u00e9gumes cuits sur le dessus.<\/li>\n\n\n\n<li>Servez avec un accompagnement de <strong>Soul<\/strong> (condiment \u00e0 base de tamarin ou d&rsquo;hibiscus) si vous le souhaitez.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>Astuce de chef :<\/strong> Bien nettoyer le K\u00e9tiakh est essentiel \u2014 assurez-vous d&rsquo;enlever autant de petites ar\u00eates et de peau carbonis\u00e9e que possible avant de l&rsquo;ajouter \u00e0 la marmite !<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Le Poisson : Le \u00ab\u00a0Nokoss\u00a0\u00bb (P\u00e2te d&rsquo;\u00e9pices) : Le Riz et les L\u00e9gumes : Instructions 1. Pr\u00e9parer le Nokoss 2. Faire sauter et mijoter 3. Le Riz 4. Service<span class=\"more-button\"><a href=\"https:\/\/yifeem.com\/thiebou-ketiakh-a-la-senegalaise\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\">Thi\u00e9bou K\u00e9tiakh \u00e0 la s\u00e9n\u00e9galaise<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1236,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,1],"tags":[],"class_list":["post-715","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\/715","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=715"}],"version-history":[{"count":2,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/715\/revisions"}],"predecessor-version":[{"id":718,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/715\/revisions\/718"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media\/1236"}],"wp:attachment":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media?parent=715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/categories?post=715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/tags?post=715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}