{"id":70,"date":"2022-03-07T22:04:21","date_gmt":"2022-03-07T21:04:21","guid":{"rendered":"http:\/\/giselez.cluster031.hosting.ovh.net\/?p=70"},"modified":"2022-03-08T13:17:48","modified_gmt":"2022-03-08T12:17:48","slug":"liboke-ya-malangwa-papillote-de-pangasius","status":"publish","type":"post","link":"https:\/\/www.giselecooking.com\/index.php\/2022\/03\/07\/liboke-ya-malangwa-papillote-de-pangasius\/","title":{"rendered":"LIBOKE YA MALANGWA"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">LIBOKE YA MALANGWA (papillote de pangasius)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Libok\u00e9 en lingala (une des 4 langues nationales congolaises) veut dire litt\u00e9ralement paquet. Il s\u2019agit \u00e0 la fois d\u2019un nom de plat et de son mode de cuisson. Les mets sont cuits \u00e0 l\u2019\u00e9touff\u00e9e, dans des feuilles de bananiers. On peut utiliser ce mode de cuisson pour du poisson, de la viande, du poulet, des graines de courge etc.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ici, j\u2019ai fait un libok\u00e9 de Malagwa, qui est un des mes poissons favoris.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"ingredients\"><strong>INGR\u00c9DIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 morceaux de Malangwa nettoy<a>\u00e9<\/a>s avec du citron et de l&rsquo;eau ti\u00e8de<\/li><li>1 petite tomate fra\u00eeche<\/li><li>4 jeunes oignons (ndembi)<\/li><li>2 gousses d&rsquo;ail<\/li><li>2 petits piments antillais rouges<\/li><li>3 c\u00e0s d&rsquo;huile d&rsquo;olive (ou moins car le Malangwa est un poisson gras)<\/li><li>2 cubes de bouillon de poisson Knorr<\/li><li>Sel si vous ne consommez pas de cube<\/li><li>De l&rsquo;eau<\/li><li>Feuilles de bananier ou celles utilis\u00e9es pour emballer la chikwange (alternative : papier sulfuris\u00e9 doubl\u00e9 de papier aluminium)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>PR\u00c9PARATION<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Assaisonnez le poisson des cubes \u00e9miett\u00e9s et\/ou de sel. R\u00e9servez dans un grand saladier.<\/li><li>Mixez la tomate, 3 jeunes oignons et l&rsquo;ail. Emincez tr\u00e8s finement le 4\u00e8me oignon et r\u00e9servez-le de c\u00f4t\u00e9.<\/li><li>Versez la mixture obtenue sur le poisson. M\u00e9langez d\u00e9licatement. Ajoutez l&rsquo;huile et l&rsquo;eau environs 4 louches. M\u00e9langez d\u00e9licatement. Terminez par le piment et le jeune oignon \u00e9minc\u00e9 que vous avez r\u00e9serv\u00e9 de c\u00f4t\u00e9. Si vous aimez manger bien piment\u00e9, vous pouvez mixer le piment avec le reste d&rsquo;ingr\u00e9dients comme expliqu\u00e9 plus haut.<\/li><li>Goutez et rectifiez l&rsquo;assaisonnement !!<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>FA\u00c7ONNAGE DE LA PAPILLOTE<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>J&rsquo;ai fait 2 papillotes avec 2 morceaux de poisson dans chaque.<\/li><li>Placez 2 couches de papier aluminium dans un grand bol creux. Ensuite, placez 2 couches de feuilles de bananier ou de papier cuisson sur le dessus.<\/li><li>D\u00e9posez d\u00e9licatement le poisson dessus. Terminez par l&rsquo;eau. Attention pas beaucoup d&rsquo;eau. L&rsquo;eau doit couvrir environ le 3\/4 du poisson si vous voulez beaucoup de sauce sinon la moiti\u00e9 du poisson.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>CUISSON<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Une cuisson au feu de bois ou sur des braises est recommand\u00e9e mais je n&rsquo;avais pas cette possibilit\u00e9. A d\u00e9faut j&rsquo;ai utilis\u00e9 le four.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Enfournez dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C pendant 1h \u00e0 1h30 selon les fours. J&rsquo;ai plac\u00e9 la papillote sur la grille de four juste en dessous j&rsquo;ai plac\u00e9 la plaque de four laquelle j&rsquo;ai mis de l&rsquo;eau. N&rsquo;h\u00e9sitez pas \u00e0 rajouter l&rsquo;eau dans le fond de la plaque si elle s&rsquo;\u00e9vapore en cours de cuisson.<\/p>\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\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"112\" src=\"http:\/\/giselez.cluster031.hosting.ovh.net\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-1-819x1024.jpg\" alt=\"\" class=\"wp-image-112\" srcset=\"https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-1-819x1024.jpg 819w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-1-240x300.jpg 240w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-1-768x960.jpg 768w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-1-1229x1536.jpg 1229w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-1.jpg 1440w\" sizes=\"auto, (max-width: 819px) 100vw, 819px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"111\" src=\"http:\/\/giselez.cluster031.hosting.ovh.net\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-2-819x1024.jpg\" alt=\"\" class=\"wp-image-111\" srcset=\"https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-2-819x1024.jpg 819w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-2-240x300.jpg 240w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-2-768x960.jpg 768w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-2-1229x1536.jpg 1229w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-2.jpg 1440w\" sizes=\"auto, (max-width: 819px) 100vw, 819px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"110\" src=\"http:\/\/giselez.cluster031.hosting.ovh.net\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-3-819x1024.jpg\" alt=\"\" class=\"wp-image-110\" srcset=\"https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-3-819x1024.jpg 819w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-3-240x300.jpg 240w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-3-768x960.jpg 768w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-3-1229x1536.jpg 1229w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-3.jpg 1440w\" sizes=\"auto, (max-width: 819px) 100vw, 819px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"109\" src=\"http:\/\/giselez.cluster031.hosting.ovh.net\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-4-819x1024.jpg\" alt=\"\" class=\"wp-image-109\" srcset=\"https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-4-819x1024.jpg 819w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-4-240x300.jpg 240w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-4-768x960.jpg 768w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-4-1229x1536.jpg 1229w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/02\/LIBOKE-YA-MALANGWA-4.jpg 1440w\" sizes=\"auto, (max-width: 819px) 100vw, 819px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Les mets sont cuits \u00e0 l\u2019\u00e9touff\u00e9e, dans des feuilles de bananiers. On peut utiliser ce mode de cuisson pour du poisson, de la viande, du poulet, des graines de courge etc.<\/p>\n","protected":false},"author":1,"featured_media":71,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-70","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poissons-et-fruits-de-mer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>LIBOKE YA MALANGWA - 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=\"https:\/\/www.giselecooking.com\/index.php\/2022\/03\/07\/liboke-ya-malangwa-papillote-de-pangasius\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LIBOKE YA MALANGWA - Gisele Cooking\" \/>\n<meta property=\"og:description\" content=\"Les mets sont cuits \u00e0 l\u2019\u00e9touff\u00e9e, dans des feuilles de bananiers. 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