{"id":2354,"date":"2024-02-25T15:46:33","date_gmt":"2024-02-25T15:46:33","guid":{"rendered":"https:\/\/laculpaesdelcoulant.com\/?p=2354"},"modified":"2024-02-25T15:46:33","modified_gmt":"2024-02-25T15:46:33","slug":"sauce-au-graine","status":"publish","type":"post","link":"https:\/\/laculpaesdelcoulant.com\/site\/2024\/02\/25\/sauce-au-graine\/","title":{"rendered":"Sauce au Graine"},"content":{"rendered":"<style>\/*! elementor - v3.17.0 - 08-11-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style>\n<h4>Tiempos<\/h4>\n<p>de preparaci\u00f3n<\/p>\n<p>de cocci\u00f3n<\/p>\n<p>total<\/p>\n<p>10 min<\/p>\n<p>1 hora y 30min<\/p>\n<p>1 hora y 40min<\/p>\n<h4>Plato<\/h4>\n<p>Principal,<\/p>\n<p>Oeste de \u00c1frica<\/p>\n<h4>Tipo de cocina<\/h4>\n<p>Tradicional<\/p>\n<h4>Equipamiento<\/h4>\n<p>1 Olla,<\/p>\n<p>1 Trituradora<\/p>\n<h4>Ingredientes<\/h4>\n<p>1kg de carne<\/p>\n<p>800gr de crema de nuez de palma<\/p>\n<p>3 Tomates<\/p>\n<p>1 Cebolla<\/p>\n<p>3 Dientes de ajo<\/p>\n<p>2 Scotch bonnet<\/p>\n<p>2 Cdas. pimienta negra<\/p>\n<p>2 Cdas. crayfish<\/p>\n<p>Sal<\/p>\n<p>Sauce au graine, salsa de Banga, Palm nut soup, etc. Es un plato hecho a base de la crema de la nuez de palma y es uno de mis favoritos.<\/p>\n<p>Lo podemos encontrar en Costa de Marfil, Guinea Ecuatorial, Ghana y otros pa\u00edses del Oeste de Africa.<\/p>\n<p>En este caso rindiendo homenaje a los campeones de la AFCON 2023, he hecho Sauce au graine con foutou de banane, un cl\u00e1sico de Costa de Marfil.<\/p>\n<p><strong>Paso a paso<\/strong><\/p>\n<ol>\n<li>En una olla rehogamos la carne con sal y pimienta. No a\u00f1ad\u00e1is mucho aceite ya que la crema es alta en grasa.<\/li>\n<li>Pelamos y lavamos la cebolla y el ajo. Lavamos el tomate.<\/li>\n<li>A\u00f1adimos la crema de la nuez de palma, agua, la cebolla, el scotch bonnet, el tomate, el ajo.<\/li>\n<li>Cocemos durante 30 min.<\/li>\n<li>Retiramos el tomate, cebolla, el ajo y trituramos. Lo volvemos a echar en la salsa.<\/li>\n<li>A\u00f1adimos pimienta, crayfish, sal.<\/li>\n<li>Cocemos 1h m\u00e1s, hasta que la salsa se espese.<\/li>\n<li>La salsa hay que recomiendo desgrasarla una vez fr\u00eda.<\/li>\n<\/ol>\n<style>\/*! elementor - v3.17.0 - 08-11-2023 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"684\" src=\"https:\/\/laculpaesdelcoulant.com\/site\/wp-content\/uploads\/2024\/02\/DSC03488_edit_1200439264745468-1024x684.jpg\" alt=\"banga soup\" loading=\"lazy\" srcset=\"https:\/\/i0.wp.com\/laculpaesdelcoulant.com\/wp-content\/uploads\/2024\/02\/DSC03488_edit_1200439264745468.jpg?resize=1024%2C684&amp;ssl=1 1024w, https:\/\/i0.wp.com\/laculpaesdelcoulant.com\/wp-content\/uploads\/2024\/02\/DSC03488_edit_1200439264745468.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/laculpaesdelcoulant.com\/wp-content\/uploads\/2024\/02\/DSC03488_edit_1200439264745468.jpg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/laculpaesdelcoulant.com\/wp-content\/uploads\/2024\/02\/DSC03488_edit_1200439264745468.jpg?resize=1536%2C1027&amp;ssl=1 1536w, https:\/\/i0.wp.com\/laculpaesdelcoulant.com\/wp-content\/uploads\/2024\/02\/DSC03488_edit_1200439264745468.jpg?resize=600%2C401&amp;ssl=1 600w, https:\/\/i0.wp.com\/laculpaesdelcoulant.com\/wp-content\/uploads\/2024\/02\/DSC03488_edit_1200439264745468.jpg?w=1616&amp;ssl=1 1616w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><br \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/instagram.com\/laculpaesdelcoulant\"><br \/>\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/laculpaesdelcoulant.com\/site\/wp-content\/uploads\/2023\/11\/Insta.png\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/i0.wp.com\/laculpaesdelcoulant.com\/wp-content\/uploads\/2023\/11\/Insta.png?w=150&amp;ssl=1 150w, https:\/\/i0.wp.com\/laculpaesdelcoulant.com\/wp-content\/uploads\/2023\/11\/Insta.png?resize=100%2C100&amp;ssl=1 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/>\t\t\t\t\t\t\t\t<\/a><\/p>\n<p>\u00bfTe animas a hacer esta receta?<br \/>Comp\u00e1rtela en instagram y etiqueta @laculpaesdelcoulant #laculpaesdelcoulant<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tiempos de preparaci\u00f3n de cocci\u00f3n total 10 min 1 hora y 30min 1 hora y 40min Plato Principal, Oeste de \u00c1frica Tipo de cocina Tradicional Equipamiento 1 Olla, 1 Trituradora Ingredientes 1kg de carne 800gr de crema de nuez de palma 3 Tomates 1 Cebolla 3 Dientes de ajo 2 Scotch bonnet 2 Cdas. pimienta [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2355,"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-2354","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\/2354","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=2354"}],"version-history":[{"count":0,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/posts\/2354\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/media\/2355"}],"wp:attachment":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/media?parent=2354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/categories?post=2354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/tags?post=2354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}