{"id":1622,"date":"2022-11-21T13:48:06","date_gmt":"2022-11-21T13:48:06","guid":{"rendered":"https:\/\/laculpaesdelcoulant.com\/?p=1622"},"modified":"2022-11-21T13:48:06","modified_gmt":"2022-11-21T13:48:06","slug":"ndole","status":"publish","type":"post","link":"https:\/\/laculpaesdelcoulant.com\/site\/2022\/11\/21\/ndole\/","title":{"rendered":"Ndol\u00e9"},"content":{"rendered":"\n\n\n<p class=\"has-black-color has-text-color has-medium-font-size wp-block-paragraph\">El Ndol\u00e9 es un plato t\u00edpico de la gastronom\u00eda camerunesa y uno de mis <strong>\u00abstews\u00bb<\/strong> favoritos.<\/p>\n\n\n\n<p class=\"has-black-color has-text-color has-medium-font-size wp-block-paragraph\">Est\u00e1 hecho a base de cacahuetes al natural, pelados y bitterleaf. Una verdadera delicia y muy f\u00e1cil de  preparar.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<!--WPRM Recipe 1624-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Ndol\u00e9<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/i0.wp.com\/laculpaesdelcoulant.com\/wp-content\/uploads\/2022\/11\/DSC01918-01-scaled.jpg?resize=200%2C300&amp;ssl=1\"\/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t<ul><li>Trituradora<\/li><li>Olla<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>1 kg Carne  (en trozos)<\/li><li>300 gr Cacahuetes (al natural y sin piel)<\/li><li>300 gr Bitterleaf<\/li><li>3 und Cebollas (grandes)<\/li><li>2 dientes Ajo<\/li><li>1 trocito Jengibre<\/li><li>2 cdas. Crayfish<\/li><li>2 l Agua<\/li><li>Sal<\/li><li>Aceite<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li><p>Troceamos y sofre\u00edmos una cebolla durante 10min. A\u00f1adimos la carne y sofre\u00edmos 5min m\u00e1s.<\/p><\/li><li><p>Echamos, sal, los 2l de agua y dejamos que cueza 40min.<\/p><\/li><li><p>Por otro lado, cocemos el cacahuete 30min.<\/p><\/li><li><p>Retiramos la carne y apartamos.<\/p><\/li><li><p>Trituramos los cachuetes, el ajo, el jengibre, pelado, una cebolla y el caldo de carne. <\/p><\/li><li><p>Echamos la mezcla en una olla y cocemos a fuego medio 30 min, removiendo de cuando en cuando y con cuidado.<\/p><\/li><li><p>Agregamos el crayfish, la carne, el bitterleaf, sal si es necesario y cocemos 10min m\u00e1s, removiendo de cuando en cuando.<\/p><\/li><li><p>Cortamos una cebolla en juliana, sofre\u00edmos en abundante aceite hasta que dore, lo echamos en la salsa y mezclamos.<\/p><\/li><li><p>La cantidad de aceite depender\u00e1 del gusto de cada uno.<\/p><\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Plato principal, Salado, stew<\/div><div class=\"wprm-fallback-recipe-meta-cuisine\">Camerunesa, Oeste de \u00c1frica<\/div><div class=\"wprm-fallback-recipe-meta-keyword\">bitterleaf, camerun, ndol\u00e9, stew, westafricafood<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.instagram.com\/laculpaesdelcoulant\/\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"205\" src=\"https:\/\/laculpaesdelcoulant.com\/site\/wp-content\/uploads\/2022\/01\/Marron-Verde-Vintage-Moderno-Insignia-Hoteles-y-Viajes-Logotipo-1080-x-1080-px-9-1-1024x205.png\" alt=\"Instagram\" class=\"wp-image-537\" srcset=\"https:\/\/laculpaesdelcoulant.com\/site\/wp-content\/uploads\/2022\/01\/Marron-Verde-Vintage-Moderno-Insignia-Hoteles-y-Viajes-Logotipo-1080-x-1080-px-9-1-980x196.png 980w, https:\/\/laculpaesdelcoulant.com\/site\/wp-content\/uploads\/2022\/01\/Marron-Verde-Vintage-Moderno-Insignia-Hoteles-y-Viajes-Logotipo-1080-x-1080-px-9-1-480x96.png 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>El Ndol\u00e9 es un plato t\u00edpico de la gastronom\u00eda camerunesa y uno de mis \u00abstews\u00bb favoritos. Est\u00e1 hecho a base de cacahuetes al natural, pelados y bitterleaf. Una verdadera delicia y muy f\u00e1cil de preparar.<\/p>\n","protected":false},"author":2,"featured_media":1623,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[13,25],"tags":[],"class_list":["post-1622","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-west-africa"],"_links":{"self":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/posts\/1622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/comments?post=1622"}],"version-history":[{"count":0,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/posts\/1622\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/media\/1623"}],"wp:attachment":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/media?parent=1622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/categories?post=1622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/tags?post=1622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}