{"id":15592,"date":"2022-12-27T12:40:21","date_gmt":"2022-12-27T12:40:21","guid":{"rendered":"https:\/\/www.africa-press.net\/togo\/politique\/la-recette-du-wahe-souris-dagneau-confite-par-le-togolais-senda-d-waguena"},"modified":"2022-12-27T12:40:21","modified_gmt":"2022-12-27T12:40:21","slug":"la-recette-du-wahe-souris-dagneau-confite-par-le-togolais-senda-d-waguena","status":"publish","type":"post","link":"https:\/\/www.africa-press.net\/togo\/toutes-les-actualites\/la-recette-du-wahe-souris-dagneau-confite-par-le-togolais-senda-d-waguena","title":{"rendered":"La recette du wah\u00e9, souris d\u2019agneau confite, par le Togolais Senda D. Waguena"},"content":{"rendered":"

Africa-Press – Togo. <\/strong><\/span>Le chef du restaurant parisien Jujube nous offre une recette qui fait voyager entre Europe et Afrique.<\/b><\/p>\n

RECETTES DE CHEFS (1\/4) \u2013 Ne\u0301 au Togo en 1984, Senda D. Waguena a ouvert son restaurant parisien, Jujube, en septembre 2021. Globe-trotter des saveurs passe\u0301 par une e\u0301cole ho\u0302telie\u0300re italienne, il mai\u0302trise aussi bien la cuisine traditionnelle de Ve\u0301ne\u0301tie que l\u2019usage de l\u2019igname, de la banane plantain et, bien entendu, du piment. Adepte du foufou tel que l\u2019accommodait sa me\u0300re, Senda D. Waguena nous offre sa version du Wahe\u0301, souris d\u2019agneau confite, bouillon de le\u0301gumes d\u2019hiver.<\/p>\n

Ingre\u0301dients (pour 4 personnes) :<\/p>\n

4 souris d\u2019agneau<\/p>\n

4 carottes<\/p>\n

2 oignons<\/p>\n

1 petit ce\u0301leri branche<\/p>\n

1 te\u0302te d\u2019ail<\/p>\n

2 navets<\/p>\n

1 petite courge<\/p>\n

1 petit manioc<\/p>\n

3 piments antillais<\/p>\n

10 cl d\u2019huile de palme rouge<\/p>\n

300 g de fonio<\/p>\n

100 g de raisins secs<\/p>\n

2 cuille\u0300res a\u0300 soupe de cinq e\u0301pices, ou un me\u0301lange de cannelle, gingembre, muscade, coriandre, cardamome<\/p>\n

4 cubes de fond de viande (veau, b\u0153uf ou mouton, a\u0300 de\u0301faut de faire son propre fond d\u2019agneau)<\/p>\n

2 c.s de moutarde<\/p>\n

1 c.s de concentre\u0301 de tomates<\/p>\n

10 cl d\u2019huile d\u2019olive ou de beurre clarifie\u0301<\/p>\n

Eau<\/p>\n

Sel, poivre<\/p>\n

\u00ab Le Wahe\u0301 \u00bb, par Senda David Waguena<\/p>\n

\u00ab Le Wahe\u0301 \u00bb, par Senda David Waguena<\/p>\n

Recette :<\/p>\n

1\/ Mettez le fonio dans un saladier, et ajoutez-y les e\u0301pices, le sel, le poivre, l\u2019huile d\u2019olive ou le beurre clarifie\u0301. Frottez bien le fonio entre vos mains afin de bien enrober les grains de matie\u0300re grasse et d\u2019e\u0301pices. Ajoutez la me\u0302me quantite\u0301 d\u2019eau que de fonio, couvrez et cuisez, soit a\u0300 l\u2019e\u0301touffe\u0301e soit au four, jusqu\u2019a\u0300 absorption comple\u0300te de l\u2019eau. Re\u0301servez.<\/p>\n

2\/ Lavez les le\u0301gumes, e\u0301pluchez-les et coupez-les en gros morceaux.<\/p>\n

3 \/ Saisissez les souris d\u2019agneau dans un grand faitout et re\u0301servez-les. Puis, dans le me\u0302me faitout, mettez l\u2019huile de palme et faites suer les le\u0301gumes pendant 15 minutes. Retirez-les, ajoutez la te\u0302te d\u2019ail juste coupe\u0301e en deux et les souris d\u2019agneau. Diluez le concentre\u0301 de tomate, la moutarde et les cubes dans de l\u2019eau et arrosez la viande avec. Il faut ensuite ajouter assez d\u2019eau pour couvrir entie\u0300rement la viande avec une marge de 3 cm. Laissez mijoter pendant une heure. Incorporez ensuite les le\u0301gumes et les piments sans les e\u0301craser. Couvrez le tout a\u0300 niveau avec de l\u2019eau si ne\u0301cessaire selon le faitout utilise\u0301. Mettez de nouveau le couvercle et laissez mijoter encore 30 minutes, au bout desquelles il faudra gou\u0302ter, saler et poivrer a\u0300 votre convenance. Filtrez le bouillon et mettez dans une soupie\u0300re.<\/p>\n

4\/ Vous pouvez servir le fonio dans un grand plat pour plus de convivialite\u0301. Dressez par-dessus les souris d\u2019agneau et les le\u0301gumes, et parsemez d\u2019herbes frai\u0302ches cisele\u0301es.<\/p>\n

Pour les plus audacieux, ce plat peut e\u0302tre releve\u0301 avec une pa\u0302te de piment antillais, comme je le fais au restaurant.<\/p>\n

J\u2019aime servir ce plat accompagne\u0301 d\u2019une Lager bien frai\u0302che ou d\u2019un Bourgogne Hautes Co\u0302tes de Nuits-Les Jame\u0301es 2019 ; et, en boisson sans alcool, je conseille un cocktail a\u0300 base de feuilles de corossol et d\u2019oranger a\u0300 peine e\u0301crase\u0301es, 2 cuille\u0300res a\u0300 soupe de sucre de canne, de l\u2019eau de coco et plein de glac\u0327ons.<\/p>\n

Bonne de\u0301gustation !<\/p>\n

Jujube : 4, rue Dancourt, dans le XVIIIe arrondissement de Paris (France)<\/p>\n

jeuneafrique.com<\/p>\n

Pour plus d’informations et d’analyses sur la Togo<\/a>, suivez Africa-Press<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Africa-Press – Togo. Le chef du restaurant parisien Jujube nous offre une recette qui fait voyager entre Europe et Afrique. RECETTES DE CHEFS (1\/4) \u2013 Ne\u0301 au Togo en 1984, Senda D. Waguena a ouvert son restaurant parisien, Jujube, en septembre 2021. Globe-trotter des saveurs passe\u0301 par une e\u0301cole ho\u0302telie\u0300re italienne, il mai\u0302trise aussi bien […]<\/p>\n","protected":false},"author":82,"featured_media":15591,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,10],"tags":[36,49,50],"class_list":["post-15592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-communaute","category-toutes-les-actualites","tag-africa-press","tag-africa-press-togo","tag-togo"],"yoast_head":"\nLa recette du wah\u00e9, souris d\u2019agneau confite, par le Togolais Senda D. 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