{"id":78,"date":"2022-02-04T23:15:59","date_gmt":"2022-02-04T22:15:59","guid":{"rendered":"http:\/\/giselez.cluster031.hosting.ovh.net\/?p=78"},"modified":"2022-02-07T19:39:09","modified_gmt":"2022-02-07T18:39:09","slug":"makoso-pieds-de-porc","status":"publish","type":"post","link":"https:\/\/www.giselecooking.com\/index.php\/2022\/02\/04\/makoso-pieds-de-porc\/","title":{"rendered":"MAKOSO (pieds de porc)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">INGR\u00c9DIENTS<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>700 g de makoso<\/li><li>2 citrons<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">*\u00c0 \u00e9mincer tr\u00e8s finement<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 oignon<\/li><li>1 grosse tomate fra\u00eeche<\/li><li>2 jeunes oignons (ndembi)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">*\u00c0 mixer ensemble<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 gousses d&rsquo;ail<\/li><li>1 poign\u00e9e de feuilles de c\u00e9leri<\/li><li>1\/2 poivron<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">*Autres ingr\u00e9dients<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1c\u00e0c de muscade<\/li><li>Sel et\/ou 2 cubes b\u0153uf Knorr<\/li><li>1c\u00e0s d&rsquo;huile d&rsquo;olive (optionnel car les makoso sont de naturellement gras)<\/li><li>1 ou 2 piments (optionnel)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">PR\u00c9PARATION<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Faites bouillir l&rsquo;eau, ensuite hors du feu trempez les makoso dans cette eau bouillante. Laissez reposer 30 minutes. Jetez cette eau. Ensuite nettoyez-les avec l&rsquo;eau chaude du robinet et du citron. Rincez et r\u00e9servez dans une casserole.<\/li><li>Rajoutez par-dessus toutes les \u00e9pices \u00e9num\u00e9r\u00e9es plus haut sauf l&rsquo;huile et le piment. Mettre sur le feu moyen sans ajouter l&rsquo;eau et laissez mijoter. Remuez 2 \u00e0 3 fois.<\/li><li>Une fois que la viande a sorti son jus et que les \u00e9pices sont bien incorpor\u00e9es, ajoutez l&rsquo;eau pour la cuisson et le piment. \u00c0 ce moment c&rsquo;est \u00e0 vous de voir s&rsquo;il faut ajouter un peu d&rsquo;huile. Moi je n&rsquo;ai mis qu&rsquo;une cuill\u00e8re \u00e0 soupe. Goutez et rectifiez l&rsquo;assaisonnement.<\/li><li>Laissez mijoter pendant environ 1h jusqu&rsquo;\u00e0 r\u00e9duction du bouillon.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS 700 g de makoso 2 citrons *\u00c0 \u00e9mincer tr\u00e8s finement 1 oignon 1 grosse tomate fra\u00eeche 2 jeunes oignons (ndembi) *\u00c0 mixer ensemble 4 gousses d&rsquo;ail 1 poign\u00e9e de feuilles de c\u00e9leri 1\/2 poivron *Autres ingr\u00e9dients 1c\u00e0c de muscade Sel et\/ou 2 cubes b\u0153uf Knorr 1c\u00e0s d&rsquo;huile d&rsquo;olive (optionnel car les makoso sont de naturellement gras) 1 ou 2 piments (optionnel) PR\u00c9PARATION Faites bouillir l&rsquo;eau, ensuite hors du feu trempez les makoso dans cette eau bouillante. Laissez reposer 30 minutes. Jetez cette eau. Ensuite nettoyez-les avec l&rsquo;eau chaude du robinet et du citron. Rincez et r\u00e9servez dans une casserole. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":79,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-78","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-viandes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>MAKOSO (pieds de porc) - 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\/02\/04\/makoso-pieds-de-porc\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MAKOSO (pieds de porc) - Gisele Cooking\" \/>\n<meta property=\"og:description\" content=\"INGR\u00c9DIENTS 700 g de makoso 2 citrons *\u00c0 \u00e9mincer tr\u00e8s finement 1 oignon 1 grosse tomate fra\u00eeche 2 jeunes oignons (ndembi) *\u00c0 mixer ensemble 4 gousses d&rsquo;ail 1 poign\u00e9e de feuilles de c\u00e9leri 1\/2 poivron *Autres ingr\u00e9dients 1c\u00e0c de muscade Sel et\/ou 2 cubes b\u0153uf Knorr 1c\u00e0s d&rsquo;huile d&rsquo;olive (optionnel car les makoso sont de naturellement gras) 1 ou 2 piments (optionnel) PR\u00c9PARATION Faites bouillir l&rsquo;eau, ensuite hors du feu trempez les makoso dans cette eau bouillante. 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