{"id":4496,"date":"2021-09-11T11:34:00","date_gmt":"2021-09-11T15:34:00","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=4496"},"modified":"2022-10-10T16:07:20","modified_gmt":"2022-10-10T20:07:20","slug":"dombrey-haiti-caribbean-dumplings-dombre-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/dombrey-haiti-caribbean-dumplings-dombre-2\/","title":{"rendered":"Dombr\u00e8y revisit\u00e9s au calalou djondjon"},"content":{"rendered":"\n

Je vous r\u00e9v\u00e8le un secret ayant rapport aux dombr\u00e8y, ces b\u00e2tonnets de farine que nous ajoutons \u00e0 certains de nos plats et qu\u2019aux Antilles ils appellent dombr\u00e9s ?<\/p>\n\n\n\n

Je fais partie de ces rares ha\u00eftiens qui n\u2019ont jamais compris l\u2019obsession de mes compatriotes pour ces dombr\u00e8y, donbr\u00e8y ou b\u00f2y qui nagent traditionnellement dans notre fameux bouyon du samedi et s\u00f2s pwa<\/a> et que certains incorporent aussi \u00e0 leur tchaka<\/a>, soup joumou et m\u00eame bouyon t\u00e8t kabrit<\/a>. Du moins, jusqu’\u00e0 maintenant.<\/p>\n\n\n\n

Si aujourd\u2019hui, je peux pr\u00e9tendre appr\u00e9cier ces dombr\u00e8y, c\u2019est parce que je les ai r\u00e9cemment d\u00e9gust\u00e9s sous une toute autre forme.<\/h2>\n\n\n\n

Voyez-vous en Ha\u00efti ces b\u00e2tons ne sont que des \u00e9l\u00e9ments enrichissant un plat. Et mes compatriotes les v\u00e9n\u00e8rent. Si, durant mon enfance, j\u2019en mangeais, je ne le faisais que pour apaiser ma faim.<\/p>\n\n\n\n

Ma famille, elle, n\u2019ajoute les dombr\u00e8y qu\u2019au bouyon du samedi, et ce, pour mon p\u00e8re, qui, autrement ne le mangerait pas. Je n\u2019ai jamais aim\u00e9 ce fameux bouyon duquel j\u2019\u00f4tais une grande partie des ingr\u00e9dients. Et pour moi, les b\u00f2y ne jouaient en fait qu\u2019un seul r\u00f4le: remplir mon estomac qui autrement resterait vide parce que je n\u2019aurais rien d\u2019autre \u00e0 manger.<\/p>\n\n\n

\n
\"Dombr\u00e8y,<\/figure><\/div>\n\n\n

C\u2019est ma d\u00e9couverte r\u00e9cente des dombr\u00e9s dans la cuisine antillaise qui m\u2019a permis de mieux accepter cette sp\u00e9cialit\u00e9.<\/h2>\n\n\n\n

Alors que chez nous les dombr\u00e8y compl\u00e8tent nos soupes et r\u00e2gouts, les Antillais en font un plat principal. Ce constat a excit\u00e9 ma curiosit\u00e9 et m\u2019a amen\u00e9 \u00e0 l\u2019essayer ainsi pr\u00e9par\u00e9.<\/p>\n\n\n\n

J\u2019ai choisi de le fusionner \u00e0 notre kalalou djondjon, plat riche et savoureux. Impr\u00e9gn\u00e9s des ar\u00f4mes et saveurs de calalou, djondjon et sirik, ces b\u00f2y se sont finalement r\u00e9v\u00e9l\u00e9s \u00e0 moi sous un nouveau jour. J\u2019ai d\u00e9couvert des bouch\u00e9es de farine savoureuses. Et j\u2019ai enfin compris cet aliment si populaire chez nous. Infus\u00e9 des bons ar\u00f4mes et saveurs, le dombr\u00e8y a son r\u00f4le dans une assiette.<\/p>\n\n\n\n

Mais attention, n\u2019allez surtout pas croire que je vais me mettre \u00e0 en ajouter \u00e0 mes bouyon et soupes. Je pr\u00e9f\u00e8re encore en faire un plat principal. Il est bien plus go\u00fbteux ainsi.<\/p>\n\n\n

<\/div>
\n
\"Dombr\u00e8y,<\/div>\n<\/div>\n

Dombr\u00e8y, dombr\u00e9s ha\u00eftiens revisit\u00e9s<\/h2>\n
<\/div>\n\n
<\/div>\n
Inspir\u00e9e des Antilles fran\u00e7aise, cette recette revisite le concept de dombr\u00e8y en Ha\u00efti en les infusant des saveurs du plat typique calalou djondjonn. <\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Ingredients
<\/div>  <\/h3>

Pour le bouillon<\/h4>
  • 6<\/span> tasses d’eau<\/span><\/li>
  • 1<\/span> piment bouc<\/span><\/li>
  • 1<\/span> tsp<\/span> de poivre en grains<\/span><\/li>
  • 3<\/span> dents d’ail<\/span><\/li>
  • 1<\/span> bouquet de thym<\/span><\/li>
  • 1<\/span> tsp<\/span> de sel<\/span><\/li>
  • 1<\/span> tasse de djondjon<\/span><\/li><\/ul><\/div>

    Pour les dombr\u00e8y<\/h4>
    • 4<\/span> tasses de farine<\/span><\/li>
    • \u00bd<\/span> cup<\/span> de bouillon pr\u00e9par\u00e9<\/span><\/li>
    • \u00bd<\/span> tasse d\u2019eau<\/span><\/li>
    • 1<\/span> tsp<\/span> de sel<\/span><\/li><\/ul><\/div>

      Pour le rago\u00fbt<\/h4>
      • 1<\/span> tbsp<\/span> d’huile<\/span><\/li>
      • \u00bd<\/span> oignon hach\u00e9<\/span><\/li>
      • 5<\/span> gousses d’ail hach\u00e9es<\/span><\/li>
      • 1<\/span> poivron de taille moyenne hach\u00e9<\/span><\/li>
      • 1<\/span> boite de tomates en conserve<\/span><\/li>
      • 5<\/span> crabes bleus nettoy\u00e9s<\/span><\/li>
      • 4<\/span> tasses de calalou<\/span><\/li>
      • 2<\/span> tasses de bouillon pr\u00e9par\u00e9<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
        <\/div> <\/h3>

        Pour le bouillon<\/h4>
        • M\u00e9langez tous les ingr\u00e9dients dans une casserole et portez \u00e0 \u00e9bullition<\/div><\/li>
        • R\u00e9duisez le feu et faites mijotez environ 45 minutes Otez du feu et laissez refroidir<\/div><\/li>
        • Passez le m\u00e9lange \u00e0 la passoire et mesurez deux (2) tasses de bouillon pour le rago\u00fbt<\/div><\/li><\/ul><\/div>

          Pour les dombr\u00e8y<\/h4>
          • Dans un bol, m\u00e9langez la farine et le sel<\/div><\/li>
          • Faites un puits au milieu<\/div><\/li>
          • Ajoutez le bouillon et l\u2019eau au fur et \u00e0 mesure jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te lisse<\/div><\/li>
          • P\u00e9trissez la p\u00e2te jusqu\u2019\u00e0 ce qu\u2019elle ne colle plus aux doigts<\/div><\/li>
          • Formez la p\u00e2te en petites boules<\/div><\/li><\/ul><\/div>

            Pour le rago\u00fbt<\/h4>
            • Dans une casserole, faites chauffez l\u2019huile<\/div><\/li>
            • Ajoutez l’oignon, l’ail, le poivron et faites cuire jusqu’\u00e0 ce qu\u2019ils soient translucides<\/div><\/li>
            • Incorporez la boite de tomates avec son jus ainsi que les calalou et le bouillon<\/div><\/li>
            • Ajoutez les dombr\u00e8y en boules<\/div><\/li>
            • Go\u00fbtez le bouillon et ajustez l’assaisonnement au besoin<\/div><\/li>
            • Ajoutez les crabes bleus dans la casserole et laissez mijoter \u00e0 feu doux pendant environ 45 minutes<\/div><\/li>
            • Une fois le m\u00e9lange \u00e9paissi, \u00e9teignez le feu et laissez refroidir<\/div><\/li>
            • Servez en plat principal<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
              <\/div>\n
              <\/div><\/path><\/g><\/g><\/svg><\/span>
              <\/div><\/div>\n\n
              <\/div>\n<\/div><\/div>\n\n\n

              <\/p>\n","protected":false},"excerpt":{"rendered":"

              Je vous r\u00e9v\u00e8le un secret ayant rapport aux dombr\u00e8y, ces b\u00e2tonnets de farine que nous ajoutons \u00e0 certains de nos plats et qu\u2019aux Antilles ils appellent dombr\u00e9s ? Je fais partie de ces rares ha\u00eftiens qui n\u2019ont jamais compris l\u2019obsession de mes compatriotes pour ces dombr\u00e8y, donbr\u00e8y ou b\u00f2y qui nagent traditionnellement dans notre fameux bouyon du samedi et s\u00f2s pwa et que certains incorporent aussi \u00e0 leur tchaka, soup joumou et m\u00eame bouyon t\u00e8t kabrit. Du moins, jusqu’\u00e0 maintenant. Si aujourd\u2019hui, je peux pr\u00e9tendre appr\u00e9cier ces dombr\u00e8y, c\u2019est parce que je les ai r\u00e9cemment d\u00e9gust\u00e9s sous une toute autre forme. Voyez-vous en Ha\u00efti ces b\u00e2tons ne sont que des \u00e9l\u00e9ments enrichissant un plat. Et mes compatriotes les v\u00e9n\u00e8rent. Si, durant mon enfance, j\u2019en mangeais, je ne le faisais que pour apaiser ma faim. Ma famille, elle, n\u2019ajoute les dombr\u00e8y qu\u2019au bouyon du samedi, et ce, pour mon p\u00e8re, qui, autrement ne le mangerait pas. Je n\u2019ai jamais aim\u00e9 ce fameux bouyon duquel j\u2019\u00f4tais une grande partie des ingr\u00e9dients. Et pour moi, les b\u00f2y ne jouaient en fait qu\u2019un seul r\u00f4le: remplir mon estomac qui autrement resterait vide parce que je n\u2019aurais rien d\u2019autre \u00e0 manger. C\u2019est ma d\u00e9couverte r\u00e9cente des dombr\u00e9s dans la cuisine antillaise qui m\u2019a permis de mieux accepter cette sp\u00e9cialit\u00e9. Alors que chez nous les dombr\u00e8y compl\u00e8tent nos soupes et r\u00e2gouts, les Antillais en font un plat principal. Ce constat a excit\u00e9 ma curiosit\u00e9 et m\u2019a amen\u00e9 \u00e0 l\u2019essayer ainsi pr\u00e9par\u00e9. J\u2019ai choisi de le fusionner \u00e0 notre kalalou djondjon, plat riche et savoureux. Impr\u00e9gn\u00e9s des ar\u00f4mes et saveurs de calalou, djondjon et sirik, ces b\u00f2y se sont finalement r\u00e9v\u00e9l\u00e9s \u00e0 moi sous un nouveau jour. J\u2019ai d\u00e9couvert des bouch\u00e9es de farine savoureuses. Et j\u2019ai enfin compris cet aliment si populaire chez nous. Infus\u00e9 des bons ar\u00f4mes et saveurs, le dombr\u00e8y a son r\u00f4le dans une assiette. Mais attention, n\u2019allez surtout pas croire que je vais me mettre \u00e0 en ajouter \u00e0 mes bouyon et soupes. Je pr\u00e9f\u00e8re encore en faire un plat principal. Il est bien plus go\u00fbteux ainsi.<\/p>\n","protected":false},"author":1,"featured_media":4255,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1413,1431,1421,1423],"tags":[],"class_list":["post-4496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture-fr","category-fruit-de-mer","category-idea-casserole-fr","category-recettes"],"yoast_head":"\nDombr\u00e8y calalou djondjon, Caribbean dumplings revisited<\/title>\n<meta name=\"description\" content=\"This recipe revisits dombr\u00e8y, Haiti's caribbean dumplings by infusing them with the flavors of okra, blue crab and djondjon mushroom.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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