{"id":911,"date":"2022-06-10T22:17:45","date_gmt":"2022-06-10T20:17:45","guid":{"rendered":"http:\/\/www.giselecooking.com\/?p=911"},"modified":"2022-06-10T22:17:46","modified_gmt":"2022-06-10T20:17:46","slug":"brouillon-automakayabu-a-la-sauce-arachide","status":"publish","type":"post","link":"https:\/\/www.giselecooking.com\/index.php\/2022\/06\/10\/brouillon-automakayabu-a-la-sauce-arachide\/","title":{"rendered":"MAKAYABU (POISSON SALE) A LA SAUCE ARACHIDE"},"content":{"rendered":"\n
Dans mes souvenirs d’enfance, nous avions 3 fa\u00e7ons de faire les makayabu \u00e0 la maison : avec la sauce aux graines de courge, quelques fois en sauce tomate simple et enfin avec la sauce arachide.<\/p>\n\n\n\n
La recette authentique est \u00e0 base de \u00ab\u00a0Bitoyo\u00a0\u00bb (tilapia s\u00e9ch\u00e9 et sal\u00e9) mais ici j’ai m\u00e9lang\u00e9 avec la morue par pr\u00e9caution car visuellement les Bitoyo vendus dans les \u00e9piceries jama\u00efcaines n’\u00e9taient pas tout \u00e0 fait pareils a ceux du Congo. Cependant au niveau go\u00fbt, rien \u00e0 dire ! J’ai retrouv\u00e9 exactement le m\u00eame go\u00fbt !<\/p>\n\n\n\n
INGR\u00c9DIENTS<\/strong><\/p>\n\n\n\n
8 parts de poisson sal\u00e9 (1\/2 bitoyo, 1\/2 morue pour moi)<\/li>
2 ou 3 c\u00e0s de p\u00e2te d’arachide<\/li>
2 tomates fra\u00eeches ou 200g de tomates concass\u00e9es<\/li>
1 oignon<\/li>
4 grosses gousses d’ail<\/li>
1 petite poign\u00e9e de persil plat<\/li>
2 feuilles de laurier<\/li>
1c\u00e0c de muscade moulue<\/li>
2 cubes de poisson Knorr ou sel<\/li>
1c\u00e0c de poudre de poisson s\u00e9ch\u00e9 (optionnel)<\/li>
1c\u00e0c de poivre blanc de Penja (optionnel)<\/li>
1 piment antillais<\/li>
Huile de tournesol<\/li><\/ul>\n\n\n\n
PR\u00c9PARATION<\/strong><\/p>\n\n\n\n
Dessalez le poisson en le trempant dans un grand saladier d’eau froide pendant 24h (2 jours s’il est vraiment tr\u00e8s sal\u00e9) en changeant r\u00e9guli\u00e8rement l’eau.<\/li>
Le lendemain \u00e9caillez, nettoyez et \u00e9gouttez le poisson. Ensuite faites le dorer dans l’huile de tournesol. R\u00e9servez<\/li>
Mixez la tomate, l’oignon, l’ail et le persil. R\u00e9servez la mixture de c\u00f4t\u00e9.<\/li>
Dans une casserole chauffez un peu d’huile de tournesol. Une fois l’huile chaude, faites votre sauce tomate \u00e0 l’aide de la mixture r\u00e9serv\u00e9e. Remuez r\u00e9guli\u00e8rement, assaisonnez de poivre, , poudre de poisson, et cubes \u00e9miett\u00e9s. La sauce est cuite lorsque l’huile remonte \u00e0 la surface.<\/li>
Incorporez le poisson puis environ 350-400ml d’eau. Terminez par les feuilles de laurier et laissez mijoter quelques minutes le temps que l’eau r\u00e9duise un peu.<\/li>
Diluez la p\u00e2te d’arachides dans un peu d’eau puis ajoutez la mixture dans la casserole. Terminez par le piment et laissez mijoter sur feu moyen jusqu’\u00e0 \u00e9paississement de la sauce.<\/li><\/ul>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Dans mes souvenirs d’enfance, nous avions 3 fa\u00e7ons de faire les makayabu \u00e0 la maison : avec la sauce aux graines de courge, quelques fois en sauce tomate simple et enfin avec la sauce arachide. La recette authentique est \u00e0 base de \u00ab\u00a0Bitoyo\u00a0\u00bb (tilapia s\u00e9ch\u00e9 et sal\u00e9) mais ici j’ai m\u00e9lang\u00e9 avec la morue par pr\u00e9caution car visuellement les Bitoyo vendus dans les \u00e9piceries jama\u00efcaines n’\u00e9taient pas tout \u00e0 fait pareils a ceux du Congo. Cependant au niveau go\u00fbt, rien \u00e0 dire ! J’ai retrouv\u00e9 exactement le m\u00eame go\u00fbt ! INGR\u00c9DIENTS 8 parts de poisson sal\u00e9 (1\/2 bitoyo, 1\/2 morue […]<\/p>\n","protected":false},"author":2,"featured_media":912,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-911","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poissons-et-fruits-de-mer"],"yoast_head":"\n
MAKAYABU (POISSON SALE) A LA SAUCE ARACHIDE - 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\/06\/10\/brouillon-automakayabu-a-la-sauce-arachide\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MAKAYABU (POISSON SALE) A LA SAUCE ARACHIDE - Gisele Cooking\" \/>\n<meta property=\"og:description\" content=\"Dans mes souvenirs d’enfance, nous avions 3 fa\u00e7ons de faire les makayabu \u00e0 la maison : avec la sauce aux graines de courge, quelques fois en sauce tomate simple et enfin avec la sauce arachide. La recette authentique est \u00e0 base de \u00ab\u00a0Bitoyo\u00a0\u00bb (tilapia s\u00e9ch\u00e9 et sal\u00e9) mais ici j’ai m\u00e9lang\u00e9 avec la morue par pr\u00e9caution car visuellement les Bitoyo vendus dans les \u00e9piceries jama\u00efcaines n’\u00e9taient pas tout \u00e0 fait pareils a ceux du Congo. Cependant au niveau go\u00fbt, rien \u00e0 dire ! J’ai retrouv\u00e9 exactement le m\u00eame go\u00fbt ! INGR\u00c9DIENTS 8 parts de poisson sal\u00e9 (1\/2 bitoyo, 1\/2 morue […]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.giselecooking.com\/index.php\/2022\/06\/10\/brouillon-automakayabu-a-la-sauce-arachide\/\" \/>\n<meta property=\"og:site_name\" content=\"Gisele Cooking\" \/>\n<meta property=\"article:published_time\" content=\"2022-06-10T20:17:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-06-10T20:17:46+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/06\/POISSON-SALE-A-LA-SAUCE-ARACHIDE-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1431\" \/>\n\t<meta property=\"og:image:height\" content=\"1496\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gisele\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gisele\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"http:\/\/www.giselecooking.com\/index.php\/2022\/06\/10\/brouillon-automakayabu-a-la-sauce-arachide\/#article\",\"isPartOf\":{\"@id\":\"http:\/\/www.giselecooking.com\/index.php\/2022\/06\/10\/brouillon-automakayabu-a-la-sauce-arachide\/\"},\"author\":{\"name\":\"Gisele\",\"@id\":\"http:\/\/www.giselecooking.com\/#\/schema\/person\/660ef2cc79632e89229d27da0f430376\"},\"headline\":\"MAKAYABU (POISSON SALE) A LA SAUCE ARACHIDE\",\"datePublished\":\"2022-06-10T20:17:45+00:00\",\"dateModified\":\"2022-06-10T20:17:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"http:\/\/www.giselecooking.com\/index.php\/2022\/06\/10\/brouillon-automakayabu-a-la-sauce-arachide\/\"},\"wordCount\":337,\"publisher\":{\"@id\":\"http:\/\/www.giselecooking.com\/#organization\"},\"articleSection\":[\"Poissons et fruits de mer\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"http:\/\/www.giselecooking.com\/index.php\/2022\/06\/10\/brouillon-automakayabu-a-la-sauce-arachide\/\",\"url\":\"http:\/\/www.giselecooking.com\/index.php\/2022\/06\/10\/brouillon-automakayabu-a-la-sauce-arachide\/\",\"name\":\"MAKAYABU (POISSON SALE) A LA SAUCE ARACHIDE - 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