{"id":646,"date":"2022-03-07T21:22:38","date_gmt":"2022-03-07T20:22:38","guid":{"rendered":"http:\/\/giselez.cluster031.hosting.ovh.net\/?p=646"},"modified":"2023-03-19T16:46:44","modified_gmt":"2023-03-19T15:46:44","slug":"riz-bulayi-ou-riz-rouge-a-la-congolaise","status":"publish","type":"post","link":"https:\/\/www.giselecooking.com\/index.php\/2022\/03\/07\/riz-bulayi-ou-riz-rouge-a-la-congolaise\/","title":{"rendered":"RIZ BULAYI\/BOULAYI OU RIZ JOLLOF A LA CONGOLAISE"},"content":{"rendered":"\n<p>Le riz Jollof, commun\u00e9ment appel\u00e9 \u00ab\u00a0Jollof Rice\u00a0\u00bb, est un plat consomm\u00e9 dans plusieurs pays de l&rsquo;Afrique de l&rsquo;Ouest.<\/p>\n\n\n\n<p>Certains pays s&rsquo;en disputent m\u00eame la paternit\u00e9. Selon un article de BBC News Afrique du 11 juin 2021, ses origines remonteraient aux ann\u00e9es 1300 dans l&rsquo;ancien empire Wolof (\u00e9galement appel\u00e9 empire Jolof), qui s&rsquo;\u00e9tendait sur des parties du S\u00e9n\u00e9gal, de la Gambie et de la Mauritanie actuels. L&rsquo;article poursuit en expliquant qu&rsquo;avec l&rsquo;expansion de l&#8217;empire, les Wolofs se sont dispers\u00e9s dans la r\u00e9gion. Ils se sont install\u00e9s dans diff\u00e9rentes parties de l&rsquo;Afrique de l&rsquo;Ouest emportant avec eux leur somptueux plat de riz.<\/p>\n\n\n\n<p>Ce d\u00e9placement d\u00e9mographique pourrait certainement expliquer la pr\u00e9sence du riz Jollof en Afrique Centrale. En R\u00e9publique D\u00e9mocratique du Congo par exemple, on le retrouve sous le nom de \u00ab\u00a0Loso ya Bulayi\u00a0\u00bb en Lingala ou \u00ab\u00a0Wali ya Bilawa\u00a0\u00bb en Swahili. La version congolaise est cependant tr\u00e8s simple \u00e0 r\u00e9aliser et ne demande pas beaucoup d&rsquo;ingr\u00e9dients. <\/p>\n\n\n\n<p>Voici ma recette. <\/p>\n\n\n\n<p><strong>INGR\u00c9DIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 doses de riz<\/li>\n\n\n\n<li>1 gros oignon cisel\u00e9<\/li>\n\n\n\n<li>4 gousses d&rsquo;ail \u00e0 piler<\/li>\n\n\n\n<li>5 c\u00e0s de concentr\u00e9 de tomate<\/li>\n\n\n\n<li>3 c\u00e0s de tomates concass\u00e9es<\/li>\n\n\n\n<li>70 ml d&rsquo;huile de tournesol<\/li>\n\n\n\n<li>1 c\u00e0c de muscade<\/li>\n\n\n\n<li>3 cubes de poulet Knorr (ou sel et \u00e9pices de votre choix)<\/li>\n\n\n\n<li>1 c\u00e0c de poivre blanc <\/li>\n\n\n\n<li>Sel (si besoin de rectifier l&rsquo;assaisonnement)<\/li>\n\n\n\n<li>2 feuilles de laurier<\/li>\n\n\n\n<li>3 doses d&rsquo;eau ti\u00e8de\/chaude ( si besoin, ajoutez 1\/2 dose)<\/li>\n\n\n\n<li>1 grosse carotte et 2 poign\u00e9es de petits pois surgel\u00e9s .<\/li>\n<\/ul>\n\n\n\n<p><strong>RECETTE<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00c9pluchez, rincez et coupez la carotte en petits cubes. Faites bouillir un peu d&rsquo;eau sal\u00e9e. Ajoutez les morceaux de carottes et faites bouillir pendant 9 minutes. Ajoutez les petits pois et laissez encore cuire 3-5 minutes. \u00c9gouttez et r\u00e9servez.&nbsp;<\/li>\n\n\n\n<li>Chauffez l&rsquo;huile dans une casserole. Une fois chaude, ajoutez les oignons et l&rsquo;ail. Remuez jusqu&rsquo;\u00e0 ce que les oignons commencent \u00e0 ramollir. Ajoutez la tomate concass\u00e9e. Remuez pendant 2-3 min. Ajoutez la tomate concentr\u00e9e. Continuez \u00e0 m\u00e9langer jusqu&rsquo;\u00e0 ce qu&rsquo;elle change de couleur (rouge fonc\u00e9, bordeaux). Mais attention il ne faut pas qu&rsquo;elle brule.&nbsp;<\/li>\n\n\n\n<li>Ajoutez le de bouillon de volaille, la muscade et le poivre. Melangez.&nbsp;<\/li>\n\n\n\n<li>Incorporez le riz lav\u00e9. Faites revenir le riz dans la sauce pendant environs 5 minutes. Ajoutez l&rsquo;eau.&nbsp;M\u00e9langez. Goutez et rectifiez l&rsquo;assaisonnement (sel).&nbsp;<\/li>\n\n\n\n<li>Couvrez et laissez cuire sur feu moyen. Lorsque l&rsquo;eau est absorb\u00e9e , baissez le feu sur feu doux, couvrez avec du papier cuisson et laissez cuire \u00e0 la vapeur pendant 15min<\/li>\n\n\n\n<li>Apr\u00e8s les 15 min, m\u00e9langez et ajoutez les l\u00e9gumes. Recouvrez et laissez cuire&nbsp; 15 minutes suppl\u00e9mentaires.&nbsp;<\/li>\n\n\n\n<li>Bon app\u00e9tit : j&rsquo;ai accompagn\u00e9 des ailes de poulet jerk.&nbsp;<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Le riz rouge est un plat consomm\u00e9 dans plusieurs pays de l&rsquo;Afrique de l&rsquo;Ouest o\u00f9 on le retrouve sous diff\u00e9rentes appellations. Voici ma version.\u00a0<\/p>\n","protected":false},"author":1,"featured_media":969,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feculents"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>RIZ BULAYI\/BOULAYI OU RIZ JOLLOF A LA CONGOLAISE - 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\/riz-bulayi-ou-riz-rouge-a-la-congolaise\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RIZ BULAYI\/BOULAYI OU RIZ JOLLOF A LA CONGOLAISE - Gisele Cooking\" \/>\n<meta property=\"og:description\" content=\"Le riz rouge est un plat consomm\u00e9 dans plusieurs pays de l&#039;Afrique de l&#039;Ouest o\u00f9 on le retrouve sous diff\u00e9rentes appellations. 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