{"id":5758,"date":"2025-10-25T12:18:01","date_gmt":"2025-10-25T12:18:01","guid":{"rendered":"https:\/\/chezben.bossilo.com\/?post_type=product&#038;p=5758"},"modified":"2025-11-18T10:03:48","modified_gmt":"2025-11-18T10:03:48","slug":"fumbwa-au-poulet-copie","status":"publish","type":"product","link":"https:\/\/chezben.bossilo.com\/?product=fumbwa-au-poulet-copie","title":{"rendered":"Poisson brais\u00e9"},"content":{"rendered":"<h3>\ud83d\udc1f\ud83d\udd25 Poisson brais\u00e9 \u2013 Saveurs fum\u00e9es et \u00e9pices envo\u00fbtantes<\/h3>\n<p>Le <strong>poisson brais\u00e9<\/strong> est une v\u00e9ritable star des ngandas (restaurants populaires) et des grillades de rue \u00e0 Kinshasa et ailleurs. Ce plat s\u00e9duit par sa simplicit\u00e9 et son intensit\u00e9 aromatique.<\/p>\n<ul>\n<li>Le poisson (souvent <strong>tilapia<\/strong>, <strong>capitaine<\/strong>, ou <strong>maquereau<\/strong>) est <strong>nettoy\u00e9 et incis\u00e9<\/strong>, puis <strong>marin\u00e9<\/strong> dans un m\u00e9lange d\u2019<strong>ail<\/strong>, <strong>gingembre<\/strong>, <strong>piment<\/strong>, <strong>citron<\/strong>, <strong>huile v\u00e9g\u00e9tale<\/strong>, et parfois <strong>moutarde<\/strong> ou <strong>herbes locales<\/strong>.<\/li>\n<li>Il est ensuite <strong>grill\u00e9 sur charbon de bois<\/strong>, ce qui lui donne une <strong>peau croustillante<\/strong> et une <strong>chair juteuse<\/strong>, impr\u00e9gn\u00e9e de saveurs fum\u00e9es.<\/li>\n<li>Le braisage est souvent accompagn\u00e9 d\u2019une <strong>sauce piment\u00e9e<\/strong> ou d\u2019une <strong>vinaigrette aux l\u00e9gumes r\u00e2p\u00e9s<\/strong> (carottes, oignons, poivrons).<\/li>\n<li>On le sert avec des <strong>bananes plantains frites<\/strong>, du <strong>riz<\/strong>, du <strong>manioc<\/strong>, ou du <strong>foufou<\/strong>, selon les pr\u00e9f\u00e9rences.<\/li>\n<\/ul>\n<p>Ce plat est \u00e0 la fois <strong>convivial<\/strong>, <strong>festif<\/strong>, et <strong>hautement personnalisable<\/strong>, chaque cuisinier y mettant sa touche personnelle.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div><\/div>\n<p>&nbsp;<\/p>\n<div>\n<div>\n<table>\n<thead>\n<tr>\n<th><\/th>\n<th><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div><\/div>\n<\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>\ud83d\udc1f\ud83d\udd25 Poisson brais\u00e9 \u2013 Saveurs fum\u00e9es et \u00e9pices envo\u00fbtantes Le poisson brais\u00e9 est une v\u00e9ritable star des ngandas (restaurants populaires) et des grillades de rue \u00e0 Kinshasa et ailleurs. Ce plat s\u00e9duit par sa simplicit\u00e9 et son intensit\u00e9 aromatique. Le poisson (souvent tilapia, capitaine, ou maquereau) est nettoy\u00e9 et incis\u00e9, puis marin\u00e9 dans un m\u00e9lange [&hellip;]<\/p>\n","protected":false},"featured_media":5759,"comment_status":"open","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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Ce plat s\u00e9duit par sa simplicit\u00e9 et son intensit\u00e9 aromatique. 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