{"id":5268,"date":"2019-03-14T08:00:14","date_gmt":"2019-03-14T13:00:14","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5268"},"modified":"2022-10-13T16:29:11","modified_gmt":"2022-10-13T20:29:11","slug":"tchaka-family-tradition-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/tchaka-family-tradition-2\/","title":{"rendered":"Tchaka, tradition de famille"},"content":{"rendered":"\n

Imaginez qu\u2019aujourd\u2019hui est samedi. Att\u00e9nuez l\u2019\u00e9clairage. Encore mieux, allumez une lampe t\u00e8t gridap dans une salle ayant un long fauteuil en paille. Parfait.<\/p><\/blockquote>\n\n\n\n

Ce tableau que je vous peins correspond exactement \u00e0 celui qui me vient \u00e0 l\u2019esprit lorsque je pense \u00e0 ce plat. Le tchaka est l\u2019un des rares mets ha\u00eftiens que j\u2019associe \u00e0 une ambiance pr\u00e9cise.<\/p>\n\n\n\n

Ma grand-m\u00e8re en pr\u00e9parait \u00e0 des occasions sp\u00e9ciales o\u00f9 elle nous r\u00e9unissait tous en famille chez elle un samedi soir. Vu l\u2019heure tardive, il faisait toujours sombre. Si ma m\u00e9moire est correcte, son salon \u00e9tait toujours \u00e9clair\u00e9 d\u2019une lumi\u00e8re tamis\u00e9e qui cr\u00e9ait une atmosph\u00e8re conviviale et paisible que je ne suis pas pr\u00eate d\u2019oublier.<\/p>\n\n\n\n

\"Tchaka<\/figure>\n\n\n\n

Le tchaka \u00e9tait en fait l\u2019une de ses sp\u00e9cialit\u00e9s et un des plats pr\u00e9f\u00e9r\u00e9s de ses enfants et petits-enfants. Elle n\u2019en pr\u00e9parait pas r\u00e9guli\u00e8rement, car, selon elle, le tchaka ne se pr\u00e9parait pas sur un coup de t\u00eate. Un m\u00e9lange de pois rouges, de ma\u00efs s\u00e9ch\u00e9 concass\u00e9 et de viande de porc fum\u00e9e et sal\u00e9e, notamment de pied de porc, le tchaka \u00e9tait pour elle un plat qui demandait une journ\u00e9e de pr\u00e9paration. Il devait mijoter pendant de longues heures afin que les saveurs se d\u00e9veloppent. Et son tchaka en effet \u00e9tait riche en saveur. La viande de porc fum\u00e9e impr\u00e9gnait le m\u00e9lange dont chacune des cuiller\u00e9es \u00e9tait une bouch\u00e9e de plaisir.<\/p>\n\n\n\n

\"\"<\/h5>\n\n\n\n

Bien qu\u2019un peu longue, la pr\u00e9paration de ce plat est assez simple. Les pois et le ma\u00efs sont cuits s\u00e9par\u00e9ment pour ensuite \u00eatre m\u00e9lang\u00e9s \u00e0 la viande de porc elle aussi pr\u00e9alablement cuite. On \u00e9pice ce m\u00e9lange au go\u00fbt et on le laisse mijoter jusqu’\u00e0 ce que le tchaka ait la consistance d\u00e9sir\u00e9e. Une pr\u00e9paration assez simple ne pensez-vous pas? A se demander pourquoi ma grand-m\u00e8re ne nous en pr\u00e9parait pas plus souvent.<\/p>\n\n\n\n

C\u2019\u00e9tait peut-\u00eatre d\u00fb au fait qu\u2019elle pr\u00e9parait elle-m\u00eame sa viande de porc sal\u00e9e.<\/a> Il fallait donc lui accorder quelques jours pour qu\u2019elle soit pr\u00eate. Ou peut-\u00eatre qu\u2019elle le faisait volontairement pour nous encourager \u00e0 venir passer un moment avec elle.<\/p>\n\n\n\n

Quelque soit la raison, je n\u2019oublierai jamais ses soir\u00e9es tchaka. Je le d\u00e9gusterais encore aujourd\u2019hui si c\u2019\u00e9tait possible. Je sais que j\u2019en dis autant de son bonbon sirop<\/a>, mais je ne cesserai de r\u00e9p\u00e9ter que ma grand-m\u00e8re \u00e9tait un vrai cordon bleu<\/a>, et son tchaka unique en son genre.<\/p>\n\n\n\n

Cet article a \u00e9t\u00e9 publi\u00e9 pour la premi\u00e8re fois le 5 novembre 2014. La mise \u00e0 jour 2019 inclut une recette plus d\u00e9taill\u00e9e.<\/p><\/blockquote>\n\n\n

<\/div>
\n
\"Tchaka<\/div>\n<\/div>\n

Tchaka, casserole de pois et ma\u00efs concass\u00e9<\/h2>\n
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La viande de porc fum\u00e9e sal\u00e9e et le temps de cuisson sont le secret d’un excellent tchaka. Go\u00fbtez-le souvent afin d’ajuster les \u00e9pices au besoin.<\/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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Ingredients
<\/div>  <\/h3>
  • 2<\/span> tasses<\/span> de ma\u00efs concass\u00e9<\/span><\/li>
  • 2<\/span> tasses <\/span> de pois rouges<\/span><\/li>
  • 2<\/span> pieds<\/span> de porc fum\u00e9 sal\u00e9<\/span><\/li>
  • Thym frais<\/span><\/li>
  • Persil frais<\/span><\/li>
  • 1<\/span> piment bouc<\/span><\/li>
  • 6<\/span> t\u00eates d’ail<\/span><\/li>
  • 1<\/span> oignon moyen<\/span><\/li>
  • 1<\/span> piment bouc<\/span><\/li>
  • 3<\/span> feuilles de laurier<\/span><\/li>
  • 2<\/span> jus d’oranges am\u00e8res<\/span><\/li>
  • 1<\/span> jus de citron vert<\/span><\/li>
  • Poivre au go\u00fbt<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>

    Cuisson des pois et du ma\u00efs<\/h4>
    • Trempez vos pois et ma\u00efs dans de l’eau pendant environ 10 heures (nuit pr\u00e9c\u00e9dente)<\/span><\/div><\/li>
    • Jetez l’eau<\/span><\/div><\/li>
    • Transf\u00e9rez vos pois et ma\u00efs dans une cocotte minute<\/span><\/div><\/li>
    • Ajoutez le persil, 3 t\u00eates d’ail, du thym, l’oignon, le piment doux et du poivre<\/span><\/div><\/li>
    • Recouvrez d’eau<\/span><\/div><\/li>
    • Faites cuire environ 15 minutes. Ne les cuisez pas enti\u00e8rement vu que la cuisson continuera une fois les ingr\u00e9dients m\u00e9lang\u00e9s<\/span><\/div><\/li><\/ul><\/div>

      Cuisson des pieds de porc<\/h4>
      • Rincez les pieds de porc \u00e0 grande au afin d’enlever autant de sel que possible<\/span><\/div><\/li>
      • Transf\u00e9rez dans une cocotte minute<\/span><\/div><\/li>
      • Ajoutez le reste de l’ail, du thym, du persil, du poivre et le jus d’oranges am\u00e8res<\/span><\/div><\/li>
      • Recouvrez d’eau<\/span><\/div><\/li>
      • Faites cuire pendant environ 45 minutes jusqu’\u00e0 ce que la viande se d\u00e9tache facilement avec une fourchette<\/span><\/div><\/li>
      • Une fois vos pieds de porc cuits, enlevez-les de l’eau de cuisson<\/span><\/div><\/li><\/ul><\/div>

        Cuisson du tchaka (m\u00e9lange d’ingr\u00e9dients)<\/h4>
        • Faites roussir la viande dans une casserole \u00e0 fond \u00e9pais<\/span><\/div><\/li>
        • Incorporez l’eau de cuisson de la viande au fur et \u00e0 mesure<\/span><\/div><\/li>
        • Ajoutez le m\u00e9lange pois et ma\u00efs ainsi que l’eau de cuisson<\/span><\/div><\/li>
        • Ajoutez les feuilles de laurier et le piment bouc entier<\/span><\/div><\/li>
        • Assaisonnez de poivre<\/span><\/div><\/li>
        • Laissez mijoter environ 2 heures jusqu’\u00e0 ce que le tchaka \u00e9paississe<\/span><\/div><\/li>
        • Go\u00fbtez et ajustez les \u00e9pices au go\u00fbt<\/span><\/div><\/li>
        • Terminez avec le jus de citron<\/span><\/div><\/li>
        • D\u00e9gustez<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

          Notes
          <\/div><\/h3>
          Le tchaka froid est encore meilleur. Si vous avez le temps, laissez-le refroidir un peu avant de le servir.\u00a0<\/span>
          <\/div>\nCertaines personnes ajoutent du giraumon \u00e0 leur tchaka, ce que ma grand-m\u00e8re ne faisait pas. Si vous voulez l’essayer ainsi,\u00a0 ajoutez simplement de la pur\u00e9e de giraumon au m\u00e9lange avant de le faire mijoter.\u00a0<\/span><\/div><\/div>\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":"

          Imaginez qu\u2019aujourd\u2019hui est samedi. Att\u00e9nuez l\u2019\u00e9clairage. Encore mieux, allumez une lampe t\u00e8t gridap dans une salle ayant un long fauteuil en paille. Parfait. Ce tableau que je vous peins correspond exactement \u00e0 celui qui me vient \u00e0 l\u2019esprit lorsque je pense \u00e0 ce plat. Le tchaka est l\u2019un des rares mets ha\u00eftiens que j\u2019associe \u00e0 une ambiance pr\u00e9cise. Ma grand-m\u00e8re en pr\u00e9parait \u00e0 des occasions sp\u00e9ciales o\u00f9 elle nous r\u00e9unissait tous en famille chez elle un samedi soir. Vu l\u2019heure tardive, il faisait toujours sombre. Si ma m\u00e9moire est correcte, son salon \u00e9tait toujours \u00e9clair\u00e9 d\u2019une lumi\u00e8re tamis\u00e9e qui cr\u00e9ait une atmosph\u00e8re conviviale et paisible que je ne suis pas pr\u00eate d\u2019oublier. Le tchaka \u00e9tait en fait l\u2019une de ses sp\u00e9cialit\u00e9s et un des plats pr\u00e9f\u00e9r\u00e9s de ses enfants et petits-enfants. Elle n\u2019en pr\u00e9parait pas r\u00e9guli\u00e8rement, car, selon elle, le tchaka ne se pr\u00e9parait pas sur un coup de t\u00eate. Un m\u00e9lange de pois rouges, de ma\u00efs s\u00e9ch\u00e9 concass\u00e9 et de viande de porc fum\u00e9e et sal\u00e9e, notamment de pied de porc, le tchaka \u00e9tait pour elle un plat qui demandait une journ\u00e9e de pr\u00e9paration. Il devait mijoter pendant de longues heures afin que les saveurs se d\u00e9veloppent. Et son tchaka en effet \u00e9tait riche en saveur. La viande de porc fum\u00e9e impr\u00e9gnait le m\u00e9lange dont chacune des cuiller\u00e9es \u00e9tait une bouch\u00e9e de plaisir. Bien qu\u2019un peu longue, la pr\u00e9paration de ce plat est assez simple. Les pois et le ma\u00efs sont cuits s\u00e9par\u00e9ment pour ensuite \u00eatre m\u00e9lang\u00e9s \u00e0 la viande de porc elle aussi pr\u00e9alablement cuite. On \u00e9pice ce m\u00e9lange au go\u00fbt et on le laisse mijoter jusqu’\u00e0 ce que le tchaka ait la consistance d\u00e9sir\u00e9e. Une pr\u00e9paration assez simple ne pensez-vous pas? A se demander pourquoi ma grand-m\u00e8re ne nous en pr\u00e9parait pas plus souvent. C\u2019\u00e9tait peut-\u00eatre d\u00fb au fait qu\u2019elle pr\u00e9parait elle-m\u00eame sa viande de porc sal\u00e9e. Il fallait donc lui accorder quelques jours pour qu\u2019elle soit pr\u00eate. Ou peut-\u00eatre qu\u2019elle le faisait volontairement pour nous encourager \u00e0 venir passer un moment avec elle. Quelque soit la raison, je n\u2019oublierai jamais ses soir\u00e9es tchaka. Je le d\u00e9gusterais encore aujourd\u2019hui si c\u2019\u00e9tait possible. Je sais que j\u2019en dis autant de son bonbon sirop, mais je ne cesserai de r\u00e9p\u00e9ter que ma grand-m\u00e8re \u00e9tait un vrai cordon bleu, et son tchaka unique en son genre. Cet article a \u00e9t\u00e9 publi\u00e9 pour la premi\u00e8re fois le 5 novembre 2014. La mise \u00e0 jour 2019 inclut une recette plus d\u00e9taill\u00e9e.<\/p>\n","protected":false},"author":1,"featured_media":3923,"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":[1423],"tags":[],"class_list":["post-5268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"\nTchaka, my grandmother's specialty casserole and a family tradition<\/title>\n<meta name=\"description\" content=\"Tchaka, a Haitian casserole made with dried corn, beans and salt-cured pork leg, was one of my grandmother's specialties, and one of our favorites.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchakayiti.com\/home\/fr\/tchaka-family-tradition-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tchaka, my grandmother's specialty casserole and a family tradition\" \/>\n<meta property=\"og:description\" content=\"Tchaka, a Haitian casserole made with dried corn, beans and salt-cured pork leg, was one of my grandmother's specialties, and one of our favorites.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/fr\/tchaka-family-tradition-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - 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