{"id":27224,"date":"2006-06-14T13:14:37","date_gmt":"2006-06-14T13:14:37","guid":{"rendered":""},"modified":"2006-01-01T00:00:00","modified_gmt":"2006-01-01T00:00:00","slug":"49","status":"publish","type":"post","link":"https:\/\/mboasawa.com\/fr\/49\/","title":{"rendered":"POISSON BRAISE A LA CAMEROUNAISE"},"content":{"rendered":"<p>POISSON BRAISE &#8211; <strong>&nbsp;<\/strong><\/p>\n<p align=\"left\"><u><font size=\"2\" face=\"Arial\">Ingr&eacute;dients&nbsp;<\/font><\/u><font size=\"2\" face=\"Arial\">:<\/font><\/p>\n<p align=\"justify\"><font size=\"2\" face=\"Arial\">8 daurades moyennes, 2 dl d&rsquo;huile d&rsquo;arachide, 5 piments rouges<\/font><\/p>\n<p align=\"justify\"><font size=\"2\" face=\"Arial\">30 grains de djansan, 150 g d&rsquo;oignons,3 gousses d&rsquo;ail,<\/font><\/p>\n<p align=\"justify\"><font size=\"2\" face=\"Arial\">150 g de tomates fra&icirc;ches, 30 g de c&eacute;leri en branche, cube.<\/font><\/p>\n<p><strong><u><\/p>\n<p align=\"justify\"><font size=\"2\" face=\"Arial\">Cuisson&nbsp;<\/font><font size=\"2\" face=\"Arial\">:<\/font><\/p>\n<p><\/u><\/strong><\/p>\n<p align=\"justify\"><font size=\"2\" face=\"Arial\">Vider, enlever les morceaux qui d&eacute;passent du poisson, les laver et les mettre &agrave; part dans une assiette. Ecraser tous les ingr&eacute;dients (piments rouge, djansan ,c&eacute;leri en branche, oignons, tomates).<\/font><\/p>\n<p align=\"justify\"><font size=\"2\" face=\"Arial\">Dans une casserole, mettre de l&rsquo;huile &agrave; chauffer et frire les ingr&eacute;dients, &eacute;craser 20 min environ, saler, poivrer et les mettre de c&ocirc;t&eacute;. Assaisonner les poisons sur les deux faces et les huiler l&eacute;g&egrave;rement, les braiser sur une braisi&egrave;re ou un barbecue&nbsp;; cuire chaque face 15 min environ en les badigeonnant &agrave; l&rsquo;aide d&rsquo;un pinceau avec une partie des ingr&eacute;dients &eacute;cras&eacute;s. Mettre les poissons dans un plat &agrave; poisson et d&eacute;corer de branches de persil.<\/font><\/p>\n<p align=\"justify\"><font size=\"2\" face=\"Arial\">Servir le piment &agrave; part.<\/font><\/p>\n<p align=\"justify\"><font size=\"2\" face=\"Arial\">Accompagner de miondo (b&acirc;ton de manioc).<\/font><\/p>\n","protected":false},"excerpt":{"rendered":"<p>POISSON BRAISE &#8211; &nbsp; Ingr&eacute;dients&nbsp;: 8 daurades moyennes, 2 dl d&rsquo;huile d&rsquo;arachide, 5 piments rouges 30 grains de djansan, 150 g d&rsquo;oignons,3&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[3810],"tags":[],"class_list":["post-27224","post","type-post","status-publish","format-standard","hentry","category-archives"],"_links":{"self":[{"href":"https:\/\/mboasawa.com\/fr\/wp-json\/wp\/v2\/posts\/27224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mboasawa.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mboasawa.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mboasawa.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mboasawa.com\/fr\/wp-json\/wp\/v2\/comments?post=27224"}],"version-history":[{"count":0,"href":"https:\/\/mboasawa.com\/fr\/wp-json\/wp\/v2\/posts\/27224\/revisions"}],"wp:attachment":[{"href":"https:\/\/mboasawa.com\/fr\/wp-json\/wp\/v2\/media?parent=27224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mboasawa.com\/fr\/wp-json\/wp\/v2\/categories?post=27224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mboasawa.com\/fr\/wp-json\/wp\/v2\/tags?post=27224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}