{"id":203,"date":"2022-03-07T21:25:43","date_gmt":"2022-03-07T20:25:43","guid":{"rendered":"http:\/\/giselez.cluster031.hosting.ovh.net\/?p=203"},"modified":"2022-03-08T13:21:56","modified_gmt":"2022-03-08T12:21:56","slug":"pondu-a-la-poudre-darachides","status":"publish","type":"post","link":"https:\/\/www.giselecooking.com\/index.php\/2022\/03\/07\/pondu-a-la-poudre-darachides\/","title":{"rendered":"PONDU \u00c0 LA POUDRE D&rsquo;ARACHIDES"},"content":{"rendered":"\n<p>Les feuilles de manioc (Pondu en Lingala ou Sombe en Swahili) sont naturellement consid\u00e9r\u00e9es comme plat national congolais. Il existe plusieurs recettes qui varient en fonction des provinces, des ethnies et des familles.&nbsp;Ici je vous partage une recette d&rsquo;inspiration familiale mais de fa\u00e7on g\u00e9n\u00e9rale le pondu se cuisine avec la poudre d&rsquo;arachides dans la partie swahiliphone du Congo.&nbsp;<\/p>\n\n\n\n<p id=\"ingredients\">I<strong>NGR\u00c9DIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 sachets de pondu (1kg)<\/li><li>1 oignon moyen<\/li><li>4 jeunes oignons<\/li><li>1\/2 poivron vert<\/li><li>1 aubergine<\/li><li>200g de poudre d&rsquo;arachide<\/li><li>2 bo\u00eetes de sardines \u00e0 l&rsquo;huile<\/li><li>300ml d&rsquo;huile de palme<\/li><li>5 cubes de bouillon de l\u00e9gumes Knorr OU du sel pour ceux qui ne consomment pas des cubes<\/li><li>Piment (optionnel)<\/li><\/ul>\n\n\n\n<p id=\"realisation\"><strong>R\u00c9ALISATION<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Avant de commencer tous les l\u00e9gumes doivent \u00eatre pr\u00e9alablement lav\u00e9s et coup\u00e9s en petits d\u00e9s et les oignons \u00e9minc\u00e9s<\/li><li>C&rsquo;est tr\u00e8s simple : j&rsquo;ai mis mon pondu dans la casserole puis j&rsquo;ai rajout\u00e9 par-dessus: oignons , poivron vert, aubergine, cubes de bouillon de l\u00e9gumes \u00e9miett\u00e9s , huile de palme et de l&rsquo;eau de fa\u00e7on \u00e0 recouvrir tout le pondu.<\/li><li>J&rsquo;ai laiss\u00e9 tout mijoter pendant 3h sur feu moyen, en rajoutant de l&rsquo;eau entre les heures si besoin.<\/li><li>Apr\u00e8s 2h45 de cuisson soit 45 min avant la fin, j&rsquo;ai rajout\u00e9 les sardines. Vous pouvez les \u00e9mietter si vous voulez mais pour moi pas besoin \u00e7a s&rsquo;est fait tout seul en mijotant.<\/li><li>20 min avant la fin ET lorsque l&rsquo;eau a suffisamment r\u00e9duit, je rajoute les arachides moulues. Ne pas m\u00e9langer mais laisser simplement mijoter sur feu doux.<\/li><\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les feuilles de manioc (Pondu en Lingala ou Sombe en Swahili) sont naturellement consid\u00e9r\u00e9es comme plat national congolais. Ici je vous partage une recette d&rsquo;inspiration familiale&#8230;<\/p>\n","protected":false},"author":1,"featured_media":204,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mes-recettes-signatures"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>PONDU \u00c0 LA POUDRE D&#039;ARACHIDES - Gisele Cooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.giselecooking.com\/index.php\/2022\/03\/07\/pondu-a-la-poudre-darachides\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PONDU \u00c0 LA POUDRE D&#039;ARACHIDES - Gisele Cooking\" \/>\n<meta property=\"og:description\" content=\"Les feuilles de manioc (Pondu en Lingala ou Sombe en Swahili) sont naturellement consid\u00e9r\u00e9es comme plat national congolais. 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