{"id":961,"date":"2022-11-18T22:32:46","date_gmt":"2022-11-18T21:32:46","guid":{"rendered":"http:\/\/www.giselecooking.com\/?p=961"},"modified":"2022-11-18T22:32:47","modified_gmt":"2022-11-18T21:32:47","slug":"nsaka-madesu-feuilles-de-manioc-aux-haricots","status":"publish","type":"post","link":"https:\/\/www.giselecooking.com\/index.php\/2022\/11\/18\/nsaka-madesu-feuilles-de-manioc-aux-haricots\/","title":{"rendered":"NSAKA MADESU (FEUILLES DE MANIOC AUX HARICOTS"},"content":{"rendered":"\n<p>Le Pondu aux Haricots est un plat que j&rsquo;ai d\u00e9couvert \u00e0 Kinshasa (RDC) lorsque j\u2019\u00e9tais \u00e0 l&rsquo;internat. Inutile de vous dire que j&rsquo;ai ador\u00e9 ce plat. Il devait donc naturellement figurer sur mon blog.<\/p>\n\n\n\n<p>C&rsquo;est une sp\u00e9cialit\u00e9 des \u00ab&nbsp;Bayombe&nbsp;\u00bb de la Province du Kongo Central (ex Bas-Congo).<\/p>\n\n\n\n<p>Je vous propose ici ma version, recette \u00e9labor\u00e9e avec l&rsquo;aide d&rsquo;une ancienne coll\u00e8gue de l&rsquo;\u00e9cole secondaire originaire de la m\u00eame province.<\/p>\n\n\n\n<p>INGR\u00c9DIENTS<\/p>\n\n\n\n<p>*Pr\u00e9cuisson Pondu<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500g de pondu pil\u00e9<\/li>\n\n\n\n<li>4 jeunes oignons et 4 gousses d&rsquo;ail \u00e0 piler ensemble. &nbsp;R\u00e9servez la mixture<\/li>\n\n\n\n<li>Un peu de sel<\/li>\n\n\n\n<li>Eau<\/li>\n<\/ul>\n\n\n\n<p>*Pr\u00e9cuisson Haricots<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>350g de haricots secs<\/li>\n\n\n\n<li>2 feuilles de laurier<\/li>\n\n\n\n<li>Un peu de Sel<\/li>\n\n\n\n<li>Eau<\/li>\n<\/ul>\n\n\n\n<p>*Sauce oignons<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150-200ml d&rsquo;huile de palme<\/li>\n\n\n\n<li>1 gros oignon<\/li>\n\n\n\n<li>2 cubes bouillon l\u00e9gumes (ou autre bouillon ou sel si besoin)<\/li>\n\n\n\n<li>Option : jeunes oignons et aubergine<\/li>\n<\/ul>\n\n\n\n<p>PR\u00c9PARATION<\/p>\n\n\n\n<p>*Pondu<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Placez le pondu dans une casserole de taille moyenne. Ajoutez la mixture jeunes oignons-ail. Salez. Terminez par l\u2019eau, portez \u00e0 \u00e9bullition et laissez cuire pendant 1h. Le pondu doit garder un peu d\u2019eau de cuisson. R\u00e9servez.<\/li>\n<\/ul>\n\n\n\n<p>*Haricots<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>La veille, trempez les haricots dans un bol d&rsquo;eau froide pour acc\u00e9l\u00e9rer la cuisson le lendemain.<\/li>\n\n\n\n<li>Le lendemain rincez et placez les haricots dans une casserole moyenne. Ajoutez un peu de sel et les feuilles de laurier. Portez \u00e0 \u00e9bullition et laissez cuire pendant 1h30 ou jusqu&rsquo;\u00e0 ce que les haricots ramollissent en gardant un peu d&rsquo;eau de cuisson. Attention il ne faut pas qu&rsquo;ils deviennent p\u00e2teux. R\u00e9servez.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>M\u00e9langez les 2 pr\u00e9parations (Pondu et Haricots) dans une m\u00eame casserole. R\u00e9servez.<\/li>\n<\/ul>\n\n\n\n<p>*Pr\u00e9paration de la sauce aux oignons.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chauffez l&rsquo;huile de palme dans une grande sauteuse. Attention, il ne faut pas la blanchir. 5 min suffisent.<\/li>\n\n\n\n<li>Ajoutez les oignons, puis le bouillon. Laissez mijoter l&rsquo;ensemble en remuant des temps en temps jusqu&rsquo;\u00e0 ce que les oignons ramollissent.<\/li>\n\n\n\n<li>Versez cette pr\u00e9paration aux oignons sur la pr\u00e9paration pondu-haricots. Ne pas remuer.<\/li>\n\n\n\n<li>Go\u00fbtez et rectifiez l&rsquo;assaisonnement. Secouez la casserole. Laissez mijoter l&rsquo;ensemble sur feu doux pendant 1h.<\/li>\n\n\n\n<li>A d\u00e9guster avec du riz et du poisson sal\u00e9 frit<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" src=\"http:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/11\/NSAKA-MADESU-2-819x1024.webp\" alt=\"\" class=\"wp-image-963\" srcset=\"https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/11\/NSAKA-MADESU-2-819x1024.webp 819w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/11\/NSAKA-MADESU-2-240x300.webp 240w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/11\/NSAKA-MADESU-2-768x960.webp 768w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/11\/NSAKA-MADESU-2-1229x1536.webp 1229w, https:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/11\/NSAKA-MADESU-2.webp 1440w\" sizes=\"auto, (max-width: 819px) 100vw, 819px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Le Pondu aux Haricots est un plat que j&rsquo;ai d\u00e9couvert \u00e0 Kinshasa (RDC) lorsque j\u2019\u00e9tais \u00e0 l&rsquo;internat. Inutile de vous dire que j&rsquo;ai ador\u00e9 ce plat. Il devait donc naturellement figurer sur mon blog. C&rsquo;est une sp\u00e9cialit\u00e9 des \u00ab&nbsp;Bayombe&nbsp;\u00bb de la Province du Kongo Central (ex Bas-Congo). Je vous propose ici ma version, recette \u00e9labor\u00e9e avec l&rsquo;aide d&rsquo;une ancienne coll\u00e8gue de l&rsquo;\u00e9cole secondaire originaire de la m\u00eame province. INGR\u00c9DIENTS *Pr\u00e9cuisson Pondu *Pr\u00e9cuisson Haricots *Sauce oignons PR\u00c9PARATION *Pondu *Haricots *Pr\u00e9paration de la sauce aux oignons.<\/p>\n","protected":false},"author":2,"featured_media":962,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-961","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumineuses-legumes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>NSAKA MADESU (FEUILLES DE MANIOC AUX HARICOTS - 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\/11\/18\/nsaka-madesu-feuilles-de-manioc-aux-haricots\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NSAKA MADESU (FEUILLES DE MANIOC AUX HARICOTS - Gisele Cooking\" \/>\n<meta property=\"og:description\" content=\"Le Pondu aux Haricots est un plat que j&rsquo;ai d\u00e9couvert \u00e0 Kinshasa (RDC) lorsque j\u2019\u00e9tais \u00e0 l&rsquo;internat. Inutile de vous dire que j&rsquo;ai ador\u00e9 ce plat. Il devait donc naturellement figurer sur mon blog. C&rsquo;est une sp\u00e9cialit\u00e9 des \u00ab&nbsp;Bayombe&nbsp;\u00bb de la Province du Kongo Central (ex Bas-Congo). Je vous propose ici ma version, recette \u00e9labor\u00e9e avec l&rsquo;aide d&rsquo;une ancienne coll\u00e8gue de l&rsquo;\u00e9cole secondaire originaire de la m\u00eame province. INGR\u00c9DIENTS *Pr\u00e9cuisson Pondu *Pr\u00e9cuisson Haricots *Sauce oignons PR\u00c9PARATION *Pondu *Haricots *Pr\u00e9paration de la sauce aux oignons.\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.giselecooking.com\/index.php\/2022\/11\/18\/nsaka-madesu-feuilles-de-manioc-aux-haricots\/\" \/>\n<meta property=\"og:site_name\" content=\"Gisele Cooking\" \/>\n<meta property=\"article:published_time\" content=\"2022-11-18T21:32:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-18T21:32:47+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/11\/NSAKA-MADESU-1.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1440\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\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=\"2 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\/11\/18\/nsaka-madesu-feuilles-de-manioc-aux-haricots\/#article\",\"isPartOf\":{\"@id\":\"http:\/\/www.giselecooking.com\/index.php\/2022\/11\/18\/nsaka-madesu-feuilles-de-manioc-aux-haricots\/\"},\"author\":{\"name\":\"Gisele\",\"@id\":\"http:\/\/www.giselecooking.com\/#\/schema\/person\/660ef2cc79632e89229d27da0f430376\"},\"headline\":\"NSAKA MADESU (FEUILLES DE MANIOC AUX HARICOTS\",\"datePublished\":\"2022-11-18T21:32:46+00:00\",\"dateModified\":\"2022-11-18T21:32:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"http:\/\/www.giselecooking.com\/index.php\/2022\/11\/18\/nsaka-madesu-feuilles-de-manioc-aux-haricots\/\"},\"wordCount\":362,\"publisher\":{\"@id\":\"http:\/\/www.giselecooking.com\/#organization\"},\"articleSection\":[\"L\u00e9gumineuses &amp; 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Inutile de vous dire que j&rsquo;ai ador\u00e9 ce plat. Il devait donc naturellement figurer sur mon blog. C&rsquo;est une sp\u00e9cialit\u00e9 des \u00ab&nbsp;Bayombe&nbsp;\u00bb de la Province du Kongo Central (ex Bas-Congo). Je vous propose ici ma version, recette \u00e9labor\u00e9e avec l&rsquo;aide d&rsquo;une ancienne coll\u00e8gue de l&rsquo;\u00e9cole secondaire originaire de la m\u00eame province. 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